Skip to content blueberry council logo

U.S. Highbush Blueberry Council

Blueberry and Spinach Salad with Hot Bacon Dressing
Blueberry and Spinach Salad with Hot Bacon Dressing

Recipe by Mythos Restaurant, Universal Studios, Orlando, FL, Executive Chef Steven Jayson and Chef Mark Wachowiak

Ingredients

  • 4 slices applewood-smoked bacon, chopped
  • 2 cups red onion, chopped
  • 2 tablespoons sugar
  • 1 ounce (2 tablespoons) sherry Wine
  • 4 ounces (½ cup) white balsamic vinegar
  • 1 tablespoon cornstarch
  • 2 ounces (¼ cup) chicken broth
  • ¼ teaspoon salt
  • ¼ teaspoon ground Black Pepper
  • 12 ounces (about 5 quarts) baby spinach
  • 8 ounces (about 2 cups) fresh blueberries
  • 4 ounces (about 1 cup) grape tomatoes, halved
  • 4 ounces (about 1 cup) blue cheese crumbles
  • 2 ounces (about ¼ cup) bacon bits

Instructions

  1. In a skillet, over medium heat, sauté bacon until crisp, about 7 minutes
  2. Add onion
  3. Cook, stirring, until translucent, about 4 minutes
  4. Add sugar
  5. Cook, stirring, 1 minute
  6. Deglaze pan with sherry
  7. Add vinegar and 6 ounces water
  8. Bring to boil
  9. Reduce heat and simmer 5 minutes
  10. Combine cornstarch and chicken broth
  11. Add to simmering liquid, stirring rapidly
  12. Continue cooking until dressing is thickened, about 3 minutes
  13. Stir in salt and pepper
  14. Use immediately or chill and reheat as needed
  15. (Yield: about 12 ounces)
  16. At service, in a large bowl, toss spinach with 8 ounces of the hot dressing
  17. On each of four large plates, divide dressed spinach (about 5 cups per plate)
  18. Sprinkle each serving with ½ cup blueberries, ¼ cup tomatoes, ¼ cup cheese crumbles and 1 tablespoon bacon bits
  19. According to order, place hot protein on side of salad
  20. Serve immediately

Number of servings (yield): 4

Variations

Protein options: Chicken, beef, shrimp or scallops, well seasoned and grilled 6 ounces for each serving

Print This Page

Comments

comments