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Bacon Artichoke Spinach Salad

This unexpected salad marries bacon, veggies and oranges for a quick, easy, satisfying meal.
Prep Time20 minutes
Cook Time15 minutes
Course: Salad
Servings: 6

Ingredients

For the salad:

  • 1 pound bacon
  • 3 oranges, washed
  • 8 ounces spinach
  • 12- ounce jar marinated artichoke hearts, roughly chopped
  • ¾ cup Parmesan cheese, shredded
  • ½ a shallot, about 2 tablespoons, sliced thin crosswise

For the dressing:

  • ¼ cup canola or other neutral oil
  • 1 tablespoon white wine vinegar
  • 1 teaspoon honey
  • ⅛ teaspoon ground ginger
  • 1 teaspoon white or brown miso paste
  • ⅛ teaspoon pepper (white, if you have it)

Instructions

  • Preheat oven to 400°F. Line baking sheet with aluminum foil and place bacon strips side-by-side in pan. Bake for 15 to 20 minutes, or until crispy. Transfer to paper-towel lined plate to cool.
  • While bacon is cooking, segment the oranges: First, cut the ends off each orange, then carefully cut off the rest of the rind. Next, with a very sharp medium knife, cut each segment out of its membrane, getting as close to the membrane as possible. You should end up with a pile of orange segments free of their fibrous membranes.
  • Carefully chop bacon while still warm, using a paper towel to protect fingers if necessary. Toss all salad ingredients together – the warm bacon should wilt the spinach slightly.
  • Assemble the dressing by mixing all the dressing ingredients in a jar and shaking well, until ingredients are emulsified. You can also whisk ingredients in a bowl.
  • Store salad dressing separately until ready to serve.