Those of you who follow me on FB (thank you!) knew that I had a fresh bag of spinach lingering from my farmers market trip on Saturday. It was just begging to be used – the brightly colored leaves almost taunting me every time I opened the fridge.
Yet, what to make? I finally settled on a warm spinach salad. Don’t you just love those? First of all there is bacon. Hi. Second you get an ever so slight wilt of the spinach leaves from the warm sauteed veggies that are nestled throughout.
Top it with goat cheese and you can call it a day.
Oh wait the kids are still up? Pour yourself another 1/2 glass of sauvignon blanc. It will carry you right through bath time to the OC Housewives. It’s a train wreck I just can’t seem to look away from.
- nice amount of spinach, roughly 4 big handfuls
- 2 slices bacon
- 1/2 red onion, paper thin sliced
- big handful white button mushrooms, sliced
- 1/2 red pepper, thinly sliced
- olive oil, 2 TBS plus more if needed
- salt & pepper
- goat cheese
- Saute the bacon over medium high heat in a skillet. Remove when cooked, leaving the bacon grease behind.
- Add in your mushrooms and cook for 4 minutes until golden brown. 2 minutes in, add in the red peppers and onions to slightly soften (but still leave crisp). If at any point the skillet seems dry, add in a touch of olive oil to help it out.
- Get your spinach in a deep bowl. Remove all veggies from the skillet using a slotted spoon and put them in the spinach bowl.
- Add the 2 TBS olive oil to the bacon greased skillet to warm for a minute or so. Pour over the spinach and veggies and gently toss together. Seasons with salt & pepper.
- Serve with bacon and goat cheese crumbled on top.