Ingredients for The Baby Spinach Salad At Hotstix Pub
- 1 tablespoon Dijon mustard
- Apple Cider Vinegar (not used in recipe)
- Superfine Sugar (not used in recipe)
- Extra Virgin Olive Oil (not specified; Olive Oil used instead)
- 6 tablespoons olive oil (plus more if needed)
- 4 slices bacon
- 2 cloves garlic
- 1/2 baguette
- 4 eggs
- 1 cup green beans
- Blue Cheese (not specified; Feta cheese used optionally)
- 5 ounces baby spinach
- 1 pint grape tomatoes
- 1/2 teaspoon sea salt (plus more to taste)
- Black pepper (freshly ground, to taste)
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1/4 cup crumbled feta cheese (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this The Baby Spinach Salad At Hotstix Pub? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make The Baby Spinach Salad At Hotstix Pub
- **Make the Dressing:** In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon sea salt, and freshly ground black pepper to taste. Set aside.
- **Cook the Bacon and Croutons:** Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 4 slices bacon, chopped, and cook until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside, reserving 1 tablespoon of bacon grease in the pan.
- Add 1/2 baguette, cut into 1-inch cubes, and 2 cloves garlic, minced, to the skillet. Cook, stirring occasionally, until golden brown and crispy, about 5-7 minutes. Add more olive oil if needed. Set aside.
- **Prepare the Beans:** Cook 1 cup green beans in a small saucepan of boiling water until bright green and crisp-tender, about 3-5 minutes. Drain and immediately rinse under cold water to stop the cooking process. Set aside to cool.
- **Boil the Eggs:** Gently place 4 eggs in a saucepan of boiling water. Cook for 8 minutes for a soft-boiled yolk. Transfer to an ice bath to stop cooking. Peel and halve when cool.
- **Prepare the Tomatoes:** Rinse and dry 1 pint cherry or grape tomatoes. Halve larger tomatoes if desired.
- **Assemble the Salad:** In a large bowl, combine 5 ounces baby spinach, crispy bacon, croutons, green beans, and tomatoes.
- **Dress and Serve:** Gently toss the salad with the dressing. Divide among 4 plates. Top each serving with two egg halves. Season with sea salt and freshly ground black pepper. Serve immediately with extra bread rolls and chilled white wine.
- (Optional): Add 1/4 cup crumbled feta cheese for extra flavor.
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
23g
Fat
104g
Carbs
18g
