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Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!

You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great. Enjoy!


Spinach Salad with Hot Bacon Dressing


Hot Bacon Dressing has got to be one of the best ways to dress a spinach salad.


The tang from the vinegar is offset by the sugar, which combines oh so well with bacon and sauteed onions. There are not many better ways to eat up a ton of spinach than to top it with this Hot Bacon Dressing. Enjoy!



Hot Bacon Dressing Spinach Salad
Makes about 1 1/3 cup dressing or 6 servings

Ingredients:
  • For the dressing:
  • 1/2 pound bacon, sliced and cooked in 1/4 cup vegetable oil (reserve bacon pieces and bacon fat drippings)
  • 1/2 cup minced onions + 1 pinch salt
  • 2 cloves minced garlic
  • 1/3 cup apple cider vinegar
  • 1/4 cup rice vinegar
  • 1/2 cup water
  • 1/2 cup sugar, or to taste
  • 1 1/2 tbsp Dijon mustard
  • cracked pepper to taste
  • 1/3 cup of the bacon fat drippings
  • 1 tsp cornstarch dissolved in 2 tsp cold water
  • For the salad:
  • 1 bag cleaned spinach salad
  • sliced mushrooms (optional)
Directions:
  1. Slice the bacon into small pieces. Cook in the vegetable oil over medium heat until crispy. Strain the oil from the bacon, reserving the bacon oil it for the dressing. Set both aside.
  2. In the same pan, saute the minced onions with a pinch of salt and 1 Tablespoon of the bacon oil for about 5 minutes, until golden brown. Add the garlic, saute for 1 minute. 
  3. Add the apple cider vinegar, rice vinegar, water, and sugar. Stir. Add dijon mustard and whisk. 
  4. Raise heat to medium high and bring to a simmer. Add in the cornstarch slurry (cornstarch that has been mixed with 2 tsp. cold water), whisking continuously. Simmer for 1 minute until thickened. Reduce heat to low and drizzle in the 1/3 cup of bacon oil. Stir well. Toss in cooked bacon. Taste for seasoning.
  5. Toss with the spinach and sliced mushrooms and serve.

Recipe adapted from Food Wishes.

Comments

  1. Can this dressing be prepared ahead of time and re-heated at serving time?

    ReplyDelete
    Replies
    1. Yes I think that would be fine. Let me know how it goes if you try it that way.

      Delete

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