DINNER FIX
Cook 6 slices bacon in a large skillet until browned and crisp. Transfer to paper towels, reserving drippings in skillet; crumble bacon. Add 1/2 cup sliced green onion to skillet; cook and stir over medium heat 1 minute. Stir in 1/3 cup red wine vinegar, 2 Tbsp. Dijon mustard, and 1/4 tsp. each salt and black pepper. Whisk until combined and heated through. Put two 5-oz. pkg. baby spinach in a very large bowl; add warm dressing and bacon. Toss to wilt slightly. Garnish with pepper. Serves 4.
MAPLE-CIDER CABBAGE WITH AIR FRYER APPLES AND POTATOES Preheat an air fryer to 400°F. Cut a peeled 12-oz. russet potato into 1/8-inch slices. Toss with 1 Tbsp. vegetable oil and 1/4 tsp. each salt and black pepper in a bowl. Transfer to fryer basket. Cook 8 minutes. Meanwhile, cut two 6-oz. apples into 1/2-inch-thick wedges. Toss with 1 Tbsp. vegetable oil in a bowl. Add to fryer basket with potatoes; toss to combine. Cook until potatoes are browned and tender, about 8 minutes more. Meanwhile, put 1 lb. shredded red or green cabbage (7 cups) in a large bowl. Whisk together 1/4 cup vegetable oil, 3 Tbsp. cider vinegar, 2 Tbsp. pure maple syrup, and 1/4 tsp. each salt and pepper in a small bowl. Add to cabbage; toss to coat. Top cabbage salad with potatoes and apples. Serves 6.
FRISÉE WITH GARLIC BUTTER AND GRAPEFRUIT Pair these warmly dressed winter salads with recipes in this issue— or with your own favorites.
Section 2 large red grapefruit over a large bowl to catch juice. Melt 2 Tbsp. butter in a large skillet over medium heat. Add 2 garlic cloves, minced, and 1/4 tsp. crushed red pepper; cook 1 minute. Gradually add 1 lb. chopped frisée (curly endive), tossing to wilt slightly, about 2 minutes. Transfer to bowl with juice and toss with grapefruit. Drizzle with 2 tsp. honey and garnish with black pepper. Serves 4.
PHOTO: KELSEY HANSEN; FOOD STYLING: LAUREN McANELLY; PROP STYLING: SUE MITCHELL
sides
SPINACH SALAD WITH WARM BACON VINAIGRETTE
