Wednesday, October 9, 2013

Warm Fall Spinach Salad with Apples & Bacon

As the cool weather starts arriving, fall greens are available locally. Spinach is one of the greens that prefers the cooler seasons of spring and fall.
This salad is made with only spinach as the base and tossed in a warm dressing with local apples of your choice! Enjoy!

1/2 lb spinach
3 medium apples
1/2 lb bacon (optional, if you don't use bacon you'll need to use 1/4 cup olive oil)
1 small onion (about a 1/2 cup)
1/4 cup apple cider vinegar
1 1/2 tbsp sugar
1/2 cup chicken or vegetable stock
1 tsp sea salt
1/4 tsp ground black pepper

Wash spinach, spin dry, and put in a large serving bowl. Slice bacon, if using, and saute in a pan until crispy. Remove cooked bacon from pan and set aside in a small bowl. Add onions to the hot bacon fat and saute about 1 minute, or until translucent. If you aren't using the bacon, heat skillet, add olive oil and saute onion in oil. Once the onion is cooked add the vinegar, salt, sugar, stock, and pepper. Bring to a boil and reduce by almost 1/2. Meanwhile, wash, core, and slice apples and add to bowl with spinach. When dressing is reduced, taste and adjust seasoning if needed. Add bacon back to dressing and pour hot dressing over spinach and apples. Toss until coated and serve immediately!


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With a degree in Restaurant Managment and Nutrition and a background in and love of the culinary arts, Jess is able to whip up delicious yet nutritious meals. She gardens extensively and uses what she grows to feed her family not only during the summer and fall but throughout the winter and spring by preserving and freezing the fresh produce. She is committed to growing, buying, and eating as much local food as possible. She started this blog to spread information about eating locally and its benefits. She also wanted to have a forum to share the recipes she uses and the stories she writes. She would love the opportunity to be able to share this knowledge to increase the amount of people using local and organic products.
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