Ensalada de Espinacas con Aderezo Tibio de Tocino

Ingredientes

• 10.5 oz Baby Spinach
• 8 oz Bacon, diced
• 4 large Hard boiled eggs, sliced or chopped
• 2 oz Mushrooms, sliced very thinly ((about 4 large))
• 2 tbsp Shallot, finely chopped
• 1/4 cup Bacon grease
• 2 tbsp Red wine vinegar
• 1 tbsp Low carb brown sugar ((brown sugar, or coconut sugar))
• 1 tbsp Whole Grain Mustard
• 1/2 tsp Dried tarragon
• Salt and pepper to taste
• shrimp, apple. strawberries, Mandarin oranges, walnuts, blue cheese

Preparación

1. 1

   Dice bacon and put in a cold pan over medium heat. Cook until crisp, stirring occasionally, about 5-6 minutes. Remove bacon. Pour bacon grease into a small container to use for the dressing.

2. 2

   While the bacon cooks, slice the mushrooms, finely chop the shallot, and slice or chop the eggs.

3. 3

   Keeping the heat at medium, add the mushrooms to the pan and keep moving for a few seconds until lightly cooked, but not raw. Remove.

4. 4

   Saute the shallots until translucent. Turn the heat to medium low and add the bacon grease, vinegar, Sukrin Gold, tarragon, and whole grain mustard, stir until the ingredients combine and emulsify. Salt and pepper to taste.

5. 5

   Toss the hot dressing with the spinach and divide between 4 serving bowls. Taste to adjust seasoning. Top with mushrooms, bacon, and eggs.

6. 6

   Serves 4 people at 3.34 g Net Carbs per serving.