Spinach Salad with Caramelized Onions & Tempeh Bacon

Before we begin this recipe, say the word "caramelized" out loud.

If you pronounced it this way: "Care-ah-mell-ized" please go away. I hate when people say "Care-ah-mell", even though it is probably the correct pronunciation, phonetically speaking.

It's kahr-mul. When I type the pronunciation out, it seems a little white trash. I don't care. There are few things in life more annoying than a person who says "care-ah-mell." Not true. But I can't stand it. There is a Werther's Original commercial in which the offending pronunciation makes 5 appearances in under 60 seconds. I almost had an aneurysm.

What was I talking about? Oh right, salad.

This is a good one! You're not going to mistake tempeh bacon for crispy pig fat, but that's disgusting anyway. If you've never eaten tempeh, it is yummy! It has a lot of grains and aged soy beans in it, and that is what I like about tempeh bacon- it's not some weird, pressed concoction of god-knows-what formed in the shape of meat in a vein attempt to trick you. It's just tempeh, which is served a lot of ways, and in this application, brings the essence of bacon flavors in its own tasty way. It's a meat alternative that isn't trying to front. I respect that.

It's really easy, just prepare to spend some time with your onions. They need attention. (losers.) But it's worth the time! Especially if you think you don't like onions. Caramelized onions are sweet, inoffensive, and yummy. I wanted to put some nice, red tomatoes in it, too, but I was feeling way too lazy to go to the store.

Spinach Salad with Caramelized Onions & Tempeh Bacon


1 whole onion (any), caramelized
4 strips tempeh bacon ( find it in Whole Foods or TJ's by the tofu)
1/2 bag baby spinach, washed
1 recipe Basic Dijon Vinaigrette

1.) Peel, slice, & caramelize your onion.

Um, how?

-Tear the peel off like a normal human being who knows what an onion is. Then you want to cut the onion in half, and then proceed to cut it in to slices.
Note: If you research this process adequately (I did not), you will learn that it is important to have all your slices the same size, otherwise you end up with charred or undercooked pieces.
-Heat 2-3 TBS oil (depending on how big your onion is) in a large skillet until it is pretty hot. Use medium high heat and wait for it to shimmer.
-Add the onions, a pinch of salt, & stir them well so all pieces are evenly coated with oil. The salt draws out moisture.
-Let those mother caramelize! - there seems to be a difference of opinion of how often to stir. I stirred them once a minute or so...some sites say stir almost constantly, other say barely touch them. Do what your heart tells you. Or what Google tells you.

They should look about like this:



2.) When your onions are done, remove them from the heat and set them aside. Leave them in the pan so they stay warm.

3.) Lightly oil another skillet and place 4 strips on tempeh bacon in it. Cook over med- med/high heat until browned and crispy on both sides. Use a spatula to break it up in to little pieces while it's still in the pan. Turn heat to low.

4.) Place your spinach in the skillet on top of the bacon, and move it around in there until the spinach just starts to wilt a little. Don't cook it or anything, just let it get a little warm.

5.) Use tongs to evenly distribute the spinach leaves between 2 bowls. Top with the bacon and caramelized onions.

6.) Drizzle a small amount of Basic Dijon Vinaigrette over the top and, well... you know what to do.

Basic Dijon Vinaigrette
2 parts balsamic
1 part olive oil
1 squirt Dijon mustard (or more if you're making a lot)
Whisk it.