Wilted Spinach Salad with Bacon, Oranges and Rosemary Recipe
Photo: Marshall Troy
Serves 4
Ingredients
10 cups (10 ounces) packed, stemmed spinach leaves
1 large Bosc pear, thinly sliced
1/2 cup chopped toasted walnuts
4 navel oranges, peeled and sectioned, plus 2 Tbsp. juice and 1 tsp. grated zest
5 thick slices (8 ounces) bacon, chopped
2 Tbsp. olive oil
1 medium red onion, thinly sliced
1 garlic clove, minced
1 Tbsp. chopped rosemary
1/2 tsp. smoked paprika
2 1/2 Tbsp. red wine vinegar
1/2 tsp. kosher salt
1/2 tsp. ground black pepper
Directions
Active time: 25 minutes
Total time: 35 minutes
In a large bowl, combine spinach, pear, walnuts and orange sections. In a large skillet, cook bacon over medium heat until crisp, about 6 minutes. Drain on a paper towel-lined plate and add to bowl.
Pour off all but 1 Tbsp. fat in skillet and add olive oil. When hot, add onion and cook until softened, about 6 minutes. Add garlic, rosemary, and paprika and cook 1 minute. Add vinegar, orange juice and zest, salt, and pepper. Pour hot dressing over salad and toss. Divide among 4 plates and serve.
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Ingredients
Directions
Active time: 25 minutes
Total time: 35 minutes
In a large bowl, combine spinach, pear, walnuts and orange sections. In a large skillet, cook bacon over medium heat until crisp, about 6 minutes. Drain on a paper towel-lined plate and add to bowl.
Pour off all but 1 Tbsp. fat in skillet and add olive oil. When hot, add onion and cook until softened, about 6 minutes. Add garlic, rosemary, and paprika and cook 1 minute. Add vinegar, orange juice and zest, salt, and pepper. Pour hot dressing over salad and toss. Divide among 4 plates and serve.
Want more stories like this delivered to your inbox? Sign up for the Oprah.com Food Newsletter!
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