Bacon & Spinach Wilted Salad

Bacon & Spinach Wilted Salad

I chopped up three slices of pepper bacon into half inch pieces and cooked them in an iron skillet on medium heat for about three minutes. Meanwhile, I sliced an onion and diced it up fine and added to the bacon and let them cook. While they were cooking away, I minced 4 cloves of garlic – a lot, but I wanted this nice and garlicky. I tossed the garlic in and let it cook until everything was caramelizing nicely.

While that was cooking away, I washed a bunch of spinach, squeezed as much water out as I cut and chopped it up. I tossed it the skillet, turning and mixing quickly while it wilted. I removed from heat and squeezed the juice of a full lemon in and mixed it all up. The flavor had so many layers, the earthy flavor of the spinach, the tang of garlic, the sweet bite of onion with the fresh bright lemon. This is quick, easy and delicious.

Chicken Lettuce Wraps

I chopped up the last of the chicken from last week’s soup into squares. It came to about a cup of chicken. I sliced 8 grapes in half. I diced 1 TBSP of onion and 2/3 cup of red cabbage and 3 small radishes. Mixing these together in a bowl, I then made the sauce from 1 TBSP of mayo, 1 TBSP of Peach Mango Salsa and 1/2 tsp of balsamic vinegar with some salt and pepper to taste.

I washed 3 outer leaves of romaine lettuce and then to make it flexible enough to work as a wrap and not just make a mess, I heated it for 12 seconds in the microwave. It cools quickly and retains most of its texture but is just pliable enough not to crack and fall apart when you pick up your food and eat it.