108 Mile Spinach Bacon Salad π₯
Overview:
A vibrant and delicious salad hailing from an exceptional restaurant (or at least it was exceptional the last time we visited!). This salad is the epitome of a delightful lunch option, perfect for those sunny days. For a light and satisfying summer supper, pair it with a crusty roll. The dressing is the cherry on top, adding a zesty, creamy element that ties the whole dish together. While the official cook time is listed as 0, keep in mind that you’ll need to cook the eggs and bacon, allowing ample time for them to cool. This recipe yields 4 main course servings, but if you’re serving it as a side salad, it generously feeds 8-10.
Nutritional Information:
- Calories: 764.3
- Fat: 67.4g
- Saturated Fat: 20.5g
- Cholesterol: 315mg
- Sodium: 1101.9mg
- Carbohydrates: 12.9g
- Fiber: 3.8g
- Sugar: 6.1g
- Protein: 28.6g
Ingredients:
| Salad | Quantity |
|---|---|
| Fresh Mushrooms | 10 |
| Bacon | 1 1/2 |
| Unsalted Sunflower Seeds | 1 cup |
| Plain Yogurt | 5 tbsp |
| Buttermilk | 1/2 cup |
| Fresh Lemon Juice | 1/2 cup |
| Garlic Clove, minced | 1/4 |
| Sugar | 2 tbsp |
| White Pepper | 3/4 tsp |
| Spinach, torn | 10 oz |
| Hard Boiled Eggs, sliced | 2 |
Dressing Ingredients:
| Dressing | Quantity |
|---|---|
| Plain Yogurt | 1/2 cup |
| Buttermilk | 1/2 cup |
| Fresh Lemon Juice | 1/4 cup |
| Garlic Clove, minced | 1/2 |
| Sugar | 1/4 tsp |
| White Pepper | 1/8 tsp |
Instructions:
-
Preparation Steps:
- Cook the bacon until crisp, then drain on paper towels. Allow it to cool before chopping into pieces.
- Hard boil the eggs, then peel and slice them. Set aside to cool.
- In a small bowl, mix together the dressing ingredients: plain yogurt, buttermilk, fresh lemon juice, minced garlic, sugar, and white pepper. Whisk until well combined. Refrigerate until ready to use.
-
-
Assemble the Salad:
- In a large salad bowl, toss together the torn spinach, sliced hard boiled eggs, fresh mushrooms, chopped bacon, and sunflower seeds.
- Chill the salad in the refrigerator until you’re ready to serve.
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Serve:
- Just before serving, pour the chilled dressing over the salad.
- Toss everything together gently but thoroughly, ensuring the dressing coats every leaf and ingredient.
- Serve the 108 Mile Spinach Bacon Salad on cold plates π½οΈ and enjoy immediately!
Tips:
- For a vegetarian twist, you can omit the bacon and add in some diced avocado or your favorite protein alternative.
- To add a bit of crunch, sprinkle some crumbled feta cheese or toasted almonds over the top before serving.
- This salad is best enjoyed fresh, but you can store leftovers (without dressing) in an airtight container in the refrigerator for up to 2 days.
More about the Dish:
The 108 Mile Spinach Bacon Salad is a celebration of fresh ingredients and bold flavors. The earthiness of the mushrooms pairs perfectly with the smoky, salty bacon, while the sunflower seeds add a delightful crunch. The dressing, with its creamy yogurt base and tangy lemon kick, brings a refreshing zing to each bite. It’s a versatile dish that can stand alone as a hearty meal or complement a variety of main courses. Whether you’re dining al fresco on a warm summer evening or looking for a satisfying lunch option, this salad delivers on both flavor and satisfaction. πΏπ₯
