Makes two main dish salads
8 cups spinach
Fresh cracked black pepper to taste
1/4 cup apple cider vinegar
1/4 cup water
2-3 t sugar
1 t Vegetarian bacon salt
1 1/2 T olive oil
1/2 cup red onion
1 twist from the salt grinder
2 hard-boiled eggs
Spoon Mage™ Note:
For a balsamic vinegar variation, click here.
Make your salad Vegan by subbing in your favorite protein such as nuts, seeds, tempeh, stir-fried soy squares, etc…
Hard boil eggs. Set them to cool in the ice bath while preparing the rest of the salad.
Tear spinach and place in large bowl, season with fresh cracked black pepper.
Measure the vinegar, water, sugar, and bacon salt into a small bowl and give it a good stir. Dip a piece of spinach in the dressing to check for seasonings and adjust the salt and pepper to suit you.
Finely chop the red onion and add with the olive oil to a small pan that has been heated over medium. Give a stir to coat, add a twist of sea salt, and heat with minimal stirring so that the onions become well browned.
Pour the vinegar mixture into the pan with the onions and heat on high until you achieve a vigorous boil.
Drench the spinach with the boiling dressing and toss. The amount of the spinach which may have seemed excessive before is now reduced as the spinach is instantly cooked a bit.
Place spinach mixture on a plate and top with hard-boiled egg slices.
Serve immediately with a slice of nice chewy whole grain bread.