27 November 2008
Turkey baking time
Posted by socialdecline under: Uncategorized .
Warm Spinach Salad with Bacon and Pomegranate
Does anyone remember eating warm spinach and bacon salad? I think the first time I tried it was at my aunt’s house when I was in junior high. There was something fascinating about the sweet and tangy taste of it…and the bacon? Right.
I’d love to take credit for this recipe which is a lovely, more elegant version, but I can’t. It’s one of Susan Branch’s recipes from her Christmas from the Heart of the Home book. If you aren’t familiar with her, you’re really missing something wonderful. I love browsing through her site and leafing through her books which are so much more than just cookbooks. They’re like a trip to a special place where life is slow and pleasant, and creativity abounds. Such an amazing woman!
I like to make this salad at this time of year, because of the pomegranates, of course. And recently, I learned a new way to peel them, which makes me very happy considering I won’t have to tolerate a red stain on my cutting board for a week or more.
Warm Spinach & Bacon Salad with Pomegranate
1 container of fresh baby spinach leavesseeds of 1 pomegranate1 c. crimini mushrooms, sliced1 avocado, cubed1/2 c. pecans, toasted3 slices bacon1/4 brown sugar1/2 c. apple cider vinegar1/3 c. extra virgin olive oilsalt and pepper to taste
To prepare the pomegranate, fill a large bowl or kettle with water. Score the skin of the pomegranate and submerge it. Pull it gently apart, then push seeds from the membrane. The peelings and membrane will float, the juice dissolve without coloring your fingers, and the seeds will sink to the bottom. Discard the floating peel when you’re finished, and pour the water through a strainer. Reserve seeds.
Fry bacon until crisp and break into pieces after it’s cooled. Pour off all but 1 T. of fat off and set skillet aside.
In a large serving bowl, add spinach, mushrooms, avocados, nuts, and pomegranate seeds.
Place the skillet with the bacon fat back over medium heat and add the olive oil, sugar, and vinegar. Stir until the sugar dissolves and the mixture is warmed through. Pour over the spinach mixture, sprinkle on bacon and season. Toss and serve.
Notes:
…or toss and serve on individual salad plates.
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