Spinach Salad with Bacon, Egg and Candied Pecans

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How do you get picky eaters to eat a giant bowl full of spinach?  Put bacon in it!

How do you get someone to eat just about anything?  Put bacon on it!

I feel like that episode of Portlandia…Put a bird on it!

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Anyhow, eggs and bacon and it’s not even breakfast!  This salad is inspired by none other than Costco.  They sell a great spinach salad, with all the fixings, but it is much more expensive than just buying the ingredients and making it yourself.   

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This weekend, I spent the afternoon with my dad, brother and husband, and we were going to have dinner.  We played Monopoly (I won!) and had a great time. 

My dad asked me to bring a salad, and with all that testosterone that was going to be present, I knew I had to bring something that would satisfy. 

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No girly salads here, uh-uh.  This is a manly salad if I’ve ever seen one!

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And those pecans on there?  Yea, they were candied in bacon grease.  I know.  They were smokey and sweet and crunchy and pretty much the best things ever.

Even if you don’t make the salad, make the pecans.  You won’t be sorry. 

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Spinach Salad with Bacon, Eggs and Candied Pecans

Makes 6 servings

Print this recipe!

Ingredients

  • 6 strips center cut bacon
  • 2 1/4 oz pecan halves
  • 2 tbsp brown sugar
  • 4 hard-boiled eggs (see this post to learn how to cook perfect hard-boiled eggs!)
  • 6-8 cups baby spinach
  • Dressing of your choice-I like Poppy Seed Dressing with this salad.

Directions

  1. Cut bacon into 1 inch pieces.  Fry bacon pieces over medium high heat until crispy, about 8 minutes.  Remove to a paper towel lined plate to absorb the excess grease.
  2. Pour off the remaining bacon grease from pan, leaving about 1 tsp in pan.
  3. Reduce heat to medium and add pecans and brown sugar.  Stir well, and continue stirring as sugar starts to melt. 
  4. After sugar has melted, continue to cook and stir pecans for 1 minute, being careful not to burn the sugar.
  5. Pour pecans and sugar onto a sheet of parchment paper to cool and harden.  Separate the pecans as best as you can.
  6. Cut eggs into wedges.
  7. When pecans have cooled, toss all ingredients together in a large bowl.
  8. Serve with your favorite dressing-I like to use poppy-seed dressing for this salad.  

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