{"id":4687,"date":"2009-06-08T21:47:13","date_gmt":"2009-06-09T01:47:13","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=4687"},"modified":"2009-06-08T21:47:13","modified_gmt":"2009-06-09T01:47:13","slug":"spinach-salad-with-hot-bacon-dressing%e3%81%bb%e3%81%86%e3%82%8c%e3%82%93%e8%8d%89%e3%82%b5%e3%83%a9%e3%83%80%e3%81%a8%e7%86%b1%e3%80%85%e3%83%99%e3%83%bc%e3%82%b3%e3%83%b3%e3%83%89%e3%83%ac%e3%83%83","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=4687&lang=en","title":{"rendered":"Spinach Salad with Hot Bacon Dressing
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Spinach Salad with Hot Bacon Dressing<\/strong>
\nDinner June 4, 2009<\/em><\/p>\n

I like to make spinach salad at home. It’s a great way to eat lots of spinach. It seems easier to eat when it wilts a little with the hot dressing. Last week I made the dressing with maple bacon that happened to be in our fridge, and it turned out to be a great idea. The sweet maple flavor gave an interesting twist.<\/p>\n

Salad: baby spinach, grape tomatoes, parmesan cheese
\nDressing: maple bacon(crisply fried), balsamic vinegar, olive oil, sugar, salt, pepper, shallots(or garlic, minced)<\/p>\n

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Spinach Salad with Hot Bacon Dressing Dinner June 4, 2009 I like to make spinach salad at home. It’s a great way to eat lots of spinach. It seems easier to eat when it wilts a little with the hot dressing. Last week I made the dressing with maple bacon that happened to be in […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[],"class_list":["post-4687","post","type-post","status-publish","format-standard","hentry","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/4687","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4687"}],"version-history":[{"count":24,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/4687\/revisions"}],"predecessor-version":[{"id":4847,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/4687\/revisions\/4847"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4687"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4687"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4687"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}