Summer Entertaining: Spinach & Bacon Salad With Vidalia Onions

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Summer Entertaining

Southern Socials

Spinach & Bacon Salad With Vidalia Onions

Leafy green salads should be a summer mainstay when everyday meals or entertaining is in order. Simple seasonal produce including tomatoes & sweet Vidalia onions, good for you grains such as quinoa & just a smattering of smoky bacon are wonderfully effortless to compose & look eye-catching as well. Learn how to make a lovely spinach salad you’ll want to prepare often over the next several months. 

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Spinach & Bacon Salad With Vidalia Onions
makes 4 servings

4 cups fresh spinach leaves
1 small Vidalia onion, thinly sliced
1 Better Boy tomato, cut into wedges
1/4 cup Basic Quinoa
4 cooked bacon slices, finely chopped
Kosher salt & freshly ground pepper
Vidalia Onion Vinaigrette 

Arrange the spinach leaves between 4 plates, then top with the Vidalia onion slices & the tomato wedges. Divide the Basic Quinoa & the bacon over them. Sprinkle with salt & pepper. Drizzle the Vidalia Onion Vinaigrette over the salad components.

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How To Cook Bacon

Bacon adds good depth to a variety of recipes but especially salads & a little goes a long way as far as flavor is concerned. A large quantity may be prepared at once, then frozen until a slice or two is needed. Wrap the cooked bacon slices in paper towels & place in a zip top freezer bag. Freeze up to 1 month. Reheat the desired number of pieces in the microwave on High power at 30 second intervals until warm.

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Place several pieces of bacon side by side in a large non-stick skillet being certain they do not overlap. Place the skillet over Medium heat & cook about 5 minutes. Turn the bacon slices & cook a few minutes more. Turn the bacon slices again after a few minutes. Once the bacon begins to get crisp, lower the heat a smidgen. As the bacon cooks, small particles will collect in the bottom of the skillet which may cause the grease to release smoke. Turn the bacon often at this point to ensure evenly cooked slices until crisp but not burned, about every 30 seconds. Remove the bacon from the skillet & place over a stack of paper towels. Repeat the procedure with the remaining bacon slices. Expect them to cook a little more quickly as the bacon grease is already hot. 

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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