Winter Buffalo Bacon & Spinach Salad
Ingredients:
4 to 6 – strips Wild Idea Buffalo Bacon
2 – Tb. olive oil
1 – yam or sweet potato, par cooked, skinned and diced
¼ – cup walnuts
½ – tsp. salt
½ – tsp. black pepper
¼ – tsp.+ cayenne *optional
1 – cup canned black beans, rinsed
1 – orange, segments only
4 – red onion slices, thin
2 – eggs, coddled
2 – handfuls spinach, rinsed and dried
Maple Mustard Vinaigrette (makes 1 cup)
*Vinaigrette Recipe is a favorite of mine from “Savoring the Seasons” cookbook by Lucia Watson of “Lucia’s” in St. Paul MN
Ingredients:
1 – Tb. Dijon mustard
2 – cloves garlic, peeled
1 – shallot, peeled
½ – tsp. salt
½ – tsp. black pepper
¼ – cup cider vinegar
¼ – cup maple syrup
¼ – cup olive oil
Place all vinaigrette ingredients in blender a pulse process until blended. Store in refrigerator.
Preparation:
1.) Prep sweet potato by either par boiling or microwaving until slightly tender but firm. Cool and remove skin. Dice sweet potato, place in bowl and add walnuts. Season with salt, pepper and cayenne. Toss and set aside.
2.) In a large skillet over medium high heat, add 1 tablespoon of oil and heat.
3.) Add desired bacon strips to skillet and cook until crisp, turning once during cooking. About 5 minutes total. Remove bacon to paper towel and return pan to burner.
4.) Add additional oil if needed and heat. Add diced sweet potato and walnuts to pan and sauté until lightly browned, tossing pan occasionally. About 5 minutes. Remove pan from heat.
5.) Place spinach in a bowl and drizzle with ¼ cup salad dressing. Toss to coat. Divide spinach and arrange on center of plates. Top with black beans, oranges, red onion, sweet potato and walnuts. Place bacon on the top and finish with coddled egg. Drizzle additional dressing on salad as desired.
http://wildideabuffalo.com/2014/winter-buffalo-bacon-spinach-salad/
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