Loaded Spinach Salad.
Even I must admit, sometimes you just get a spinach salad that is fabulous.
A few simple ingredients, bacon usually being one of them, turns regular ole’ spinach into a delicious meal.
Not that I really ever consider salad a meal, unless I have an entire loaf of bread beforehand. Bonus points for bread dipped in herbed olive oil.
We don’t have to talk about the bad salads that come into our lives. Let’s just focus on the good ones.
I can deal with the raw spinach when it’s topped with some of my favorite things. I enjoy texture too – sweet, salty, crunchy and creamy.
After I snapped these photos, I topped the salad with filet which made it even better. I’m not usually up for chicken, but if it was acceptable (and affordable) to eat filet everyday, I would do so.
I drizzled the salad with olive oil, because if you have been reading you know that I do not really enjoy salad dressing. What I really wanted to do was make a hot bacon dressing, but I think I had my share of bacon grease for the week. I’m going to save that for another time.
Mother Lovett loved getting a spinach salad with hot bacon dressing from a local restaurant. It was slightly smaller than this and took her 3 days to finish. I wish I had her appetite. I’m not sure which kept her alive longer – the copious amounts of bacon grease, lard and butter, or the moderation that she consumed them in. And by ‘moderation,’ I mean she consumed some every single day.
Loaded Spinach Salad
- 3 cups spinach
- 1 ounce crumbled gorgonzola
- 2 slices bacon, fried and crumbled
- 1/4 sweet onion, cut into slices and caramelized
- 2 tablespoons chopped, toasted pecans
- 1/4 avocado, chopped
- Add spinach to a large bowl and top with ingredients. Toss with favorite dressing.
Fact: Veggies count when they are covered in bacon and cheese. Because I said so.