This salad is full of protein and natural fats along with a dark green leafy and biotin rich red onion for a nutrient packed, delicious meal or side dish.
For the salad:
6 slices bacon (nitrite and nitrate free)
4 cups organic baby spinach
½ cup Blue Cheese crumbles
6-10 thinly sliced of Red Onion
1/3 cup Cashews
For the dressing:
3 TBSP Bacon Grease
3 TBSP Red Wine Vinegar
2/3 TSP Dijon Mustard
½ TSP Honey or Maple Syrup
Salt & Pepper to taste
In a large frying pan, cook the bacon until crisp. While the bacon cooks, remove stems from spinach, rinse and drain or spin in your salad spinner. Place the spinach in a large bowl and set aside.
Slice the onion and coarsely chop the cashews. Set aside.
When the bacon is done, remove from pan and drain on a plate with a paper towel. Reserve the bacon grease.
In a small pot, measure out 3 TBSP of reserved bacon grease. Add the vinegar, mustard, and honey or maple syrup. Season with salt and pepper. Combine and cook over medium heat. Bring to a boil, reduce heat to medium-low and simmer 3-5 minutes.
While the dressing simmers, coarsely chop the bacon. Set aside.
Bring it together
Spoon half of the dressing onto the spinach and toss thoroughly. Add more dressing if desired and toss. Top with onion, bacon, blue cheese and cashews.