Spinach Salad with Hot Bacon Dressing and Roasted Chickpeas Ingredients For the Spinach Salad 8 slices bacon , chopped 2 teaspoons Tabasco Original Red Sauce 1 tablespoon water 8 cups spinach leaves cup dried cranberries 1 cups Tabasco Roasted Chickpeas , (recipe below) cup Parmesan cheese , grated Kosher salt and freshly ground black pepper to taste For the Toasted Chickpeas 2 15 ounce cans chickpeas , drained 2 tablespoons canola oil 1 tablespoon Tabasco Original Red Sauce 1 tablespoon kosher salt cup Parmesan cheese , finely grated Instructions For the Spinach Salad Cook the chopped bacon in a fry pan over medium-high for about 2-4 minutes, or until it has reached your desired level of crispness
Hem: 100 cm / 39.4 in
(Some of my favorite recipes that incorporate paprika are my Slow Cooker Hungarian Goulash , this wonderful Crab Bisque , and one of my most-loved recipes EVER: Margarita Grilled Shrimp !) Salt & pepper I use kosher salt and freshly ground black pepper
Weve added a few new touches to this one to keep it feeling fresh, including an exposed zip and structured princess seams for a gently flared shape
Sprinkle with cheese and serve immediately
The beautiful fishtail hem