"A delicious family recipe that serves up well with BBQ'd dishes. A spinach salad with a hot bacon dressing goes will with crumbled gorgonzola cheese and pine nuts. Well worth the effort to make." — MRSMAC1993
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extra virgin olive oil
salt and pepper to taste
thickly sliced honey-smoked bacon
baby spinach leaves
crumbled Gorgonzola cheese
red onion, quartered and thinly sliced
Yummy. A bit more labor intensive than I imagined so I did some shortcuts -- used pre-cooked bacon pieces and heated up with a little bit of oil. Used a much smaller amount also and we more than enough bacon in the dressing. Used regular blue cheese instead of gorganzola but next time will up that amount slightly. Finally, I just put the onions in with the bacon and let it all cook together.
I can't even rate how this tastes, because we ended up eating a salad of plain spincach with toasted pine nuts, blue cheese, and Ranch dressing. The dressing was going fine until I added the remaining dressing to the pan, where it promptly separated and turned into one big, disgusting, gloppy mess. (The heat was turned to low...) It was unusable as salad dressing. If one is going to make this, I don't recommend heating the remaining dressing, but just stirring the heated onion mixture into the room-temp mixture. I am saving the onion mix to hopefully use on chicken or something. The only thing I was able to use was the toasted pine nuts- those were wonderful. I'm kind of upset about the whole thing because it was very time-consuming, and then it didn't work (and wasted my good olive oil, balsamic vinegar, and bacon).
This sounded so yummy, BUT my husband and 2 guests didn't love it. Made according to directions except cut back to 1/2 lb. bacon (still too much). Overload on calories and time-consuming, I don't think I'll make this recipe again. With some overhaul, I think the recipe has potential - using the same basic ingredients, cutting down on the measurements and lightening up on the dressing (2/3 C of olive oil is excessive).
Very good. I think I forgot the pine nuts but I added sauteed mushrooms. Will make again.
Yummy!! My guest ate 3 servings!!
This is a simple yet flavorful salad. The next time I will use white balsamic vinegar for the sake of appearance. I wasn't fond of the darkness of the dressing.
Pine nuts, thick cut bacon, gorgonzola cheese are
pricey ingedients; don't use them here. Salad sounded great to me, but a simple spinach salad with olive oil/flavored vinegar dressing/bacon/cheese would have highlighted the special ingredients much better than this salad did. Not much better than bottled salad dressing.
So decadent and easy to make. We used spicy candied pecans instead of pine nuts for an added kick.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 549
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