Hot Spinach, Bacon & Pear Salad

Yield: 24 servings (2-1/2 cups)

INGREDIENTS

  • 4 lb. (13 gal.) Spinach leaves, baby
  • 3-1/2 cups Hot Bacon Dressing (see recipe)
  • 6 lb. 6 oz. (3 qt./1 #10 can) Pacific Northwest Canned Pears, sliced, drained
  • 1-1/2 lb. (1/2 qt.) Feta cheese, crumbled
  • 1 lb. 2 oz. (1-1/2 qt.) Croutons, garlic
  • 1 lb. 2 oz. (3 cups) Crisp cooked bacon dices
  • 3 lb. (24 large) Eggs, hard cooked, sliced
  • METHOD

    In large bowl, toss together spinach and Hot Bacon Dressing; mix well to coat thoroughly. For each serving, plate 2 cups dressed salad on a dinner plate. Top each salad with: 1/2 cup pear slices, 1/4 cup Feta crumbles, 1/4 cup croutons, 2 Tbsp. crumbled bacon and 1 hard-cooked egg, sliced.

    HOT BACON DRESSING (Yield: 1 3/4 cup) 2 lb. raw (3 cups, cooked) Bacon, smoked pepper, diced 1 lb. 4 oz. (1 qt.) Onion, sweet, minced 1-1/2 cups Cider vinegar 1 cup Pear juice (from canned pears) 1/4 cup Sugar, brown 1 Tbsp. Salt, Kosher 1 Tbsp. Pepper, black, cracked 4 oz. (1/2 cup) Egg substitute, optional In skillet, fry up bacon until very crisp; remove bacon from skillet, drain on paper towels, and reserve for salad. Drain all but 1/3 cup bacon grease from skillet. Add onion and sauté until tender. Add vinegar and pear juice and bring to a boil; simmer until reduced by half. Add sugar and cook to dissolve. Add seasonings. Remove from heat and keep very hot. If desired, place egg in a bowl and whisk. Remove 1 cup hot dressing from pan and whisk into eggs to temper. Whisk tempered egg mixture into remaining hot dressing and whisk constantly until smooth and thickened. Keep warm.

    NUTRITION (Per Serving)
    Calories: 570
    Calories from Fat: 270
    Fat: 30g
    Saturated Fat: 12g
    Cholesterol: 305mg
    Sodium: 1790mg
    Carbohydrate: 48g
    Dietary Fiber: 7g
    Sugar: 25g
    Protein: 28g
    Vitamin A: 60% DV
    Vitamin C: 25% DV
    Calcium: 25% DV
    Potassium: 10% DV
    Iron: 25% DV

    Optional ingredient (egg substitute) not used in calculation.