I frequently do the dump and taste kind of method for most of my salad dressings but this one is a really good recipe if you aren’t the let’s-see-how-this-tastes kind of person. I make two distinct spinach salads. I confess I forgot about this one as I haven’t made it for almost 2 years. I blame it on Robert, who requests the other one pretty frequently.
1 box or bag of spinach greens. Spend the extra money and get pre-washed, BABY spinach. Worth every penny. I think it comes in boxes of 10 oz? I’ll have to come back and correct this one when I check it out.
1 small purple onion, chopped in 4-6 pieces
1/4 cup Sugar
1/2 cup Balsamic Vinegar
1/2 Extra Virgin Olive Oil, *not the “light” variety
1 Tbsp Poppy Seeds
3/4 tsp Onion powder
1/4 tsp Ground Mustard
Pinch salt, technically, a pinch is 1/8 tsp. If you don’t have a 1/8 tsp, you should get one. Handy.
1/4 tsp Granulated or fresh garlic
12 oz bacon, cooked until crisp and crumbled
1 cup Large Curd Cottage Cheese
*Optional – Take half your small red onion and slice into razor thin slices to sprinkle onto the salad.
I put this option first so that if you choose not to, then place the vinegar, sugar and spices into a blender and puree until the sugar is dissolved. Add the onion and process until you like the consistency of the onion. I prefer small chunks of onion, but I have a friend who uses this recipe but blends the onion into oblivion so that it’s a thicker dressing. Whatever. Pour the vinegar mixture into a jar with a tight fitting lid, add the oil and shake until it seems… as homogeneous as that kind of dressing ever gets. You can process the oil as well in your blender, it won’t be a “vinaigrette’ anymore, but it will still be delicious. Your choice.
To assemble the perfect salad:
Inspect and place baby greens into salad bowl. Remove any brown ends from stems. I leave the stems because I like the crunch. Just 2 minutes before serving, shake the dressing, pour over the greens and toss well. Then sprinkle the razor thin onions, crumbled bacon and cottage cheese over the top. Serve immediately.