2479. WILTED SPINACH SALAD with TUNA and BACON

6 slices of bacon, coarsely chopped
2 tablespoons minced shallot
2 tablespoons cider vinegar
1 1/2 teaspoons Dijon mustard
salt and pepper
1 bunch fresh spinach (or 1 pound baby spinach), coarse stems discarded, leaves roughly torn and washed well
2 cans of olive oil-packed tuna fish

In a large skillet cook the bacon over moderate heat, stirring occasionally, until it is crisp. Using a slotted spoon, transfer it to a paper towel to drain. Pour off all but 2-3 tablespoons of the fat. Place skillet back on the burner and cook the shallot for about 1 minute. Whisk in the vinegar and mustard. Salt and pepper to taste. Put spinach in a large bowl and toss with the warm dressing, bacon, and tuna until the spinach is just wilted.


bacon recipe courtesy of: The Crankin' Kitchen, May 15, 2011