Sunday, June 12, 2011
When I decided to make this salad with strawberries and spinach, I knew I had to make it more appealing to my husband who completely despises fruit in his salads. I had turkey bacon on hand, and knew that adding it to the salad would help entice him. Then I decided to caramelize the onions in the pan after I cooked the bacon and guess what? The bacon and caramelized onions definitely did the trick. Hubby gobbled this salad up! I added toasted pecans and whipped up a very simple vinaigrette with blueberry balsamic vinegar and olive oil. It was a darn good salad if I do say so myself!
Strawberry Spinach Salad with Turkey Bacon and Caramelized Onions
An Ashley's Cooking Adventures Original
2 cups spinach
1 cup fresh strawberries, sliced
4 slices turkey bacon
1/2 white or yellow onion, slices into rings
1/2 cup pecans
1/4 cup olive oil
1/4 cup blueberry balsamic vinegar
salt and pepper
Heat one 1/2 tablespoon of olive oil in a large skillet and cook the turkey bacon until crispy. Remove the bacon and allow to cool, but leave the oil in the pan.
Add the onion slices to the pan and heat pan to medium high heat. Allow to cook on both sides until browned and caramelized.
Remove onions and allow to cool a bit. Meanwhile toast pecans in a small separate pan for about 3 minutes, making sure to toss frequently.
Place spinach and strawberries in a serving dish for the salad. Whisk the olive oil and balsamic vinegar together, adding salt and pepper to taste.
Place the bacon, onions, and pecans on the salad and drizzle with the vinaigrette. Season with additional salt and pepper if desired.