Spinach Salad
This delightful spinach salad with warm bacon dressing is a quick and comforting dish that combines fresh baby spinach, crisp bacon, and savory mushrooms for a flavorful meal that’s perfect for any occasion.
Ingredients
Main ingredients
- 3 Eggs hard boiled
- 7 slices Thick-cut peppered bacon cooked crisp
- 1 small Red onion thinly sliced
- 8 oz White button mushrooms sliced
- 8 oz Baby spinach washed and dried, stems removed
- 3 tablespoons Red wine vinegar
- 2 teaspoons Sugar
- ½ teaspoon Dijon mustard adds mild kick and thickens dressing
- dash Salt
Instructions
Instructions
- Start by hard boiling the eggs. Lay them in cold water, bring to a boil, then simmer for 10 minutes. Cool them off, peel, and slice nice and thick.
- Next, cook the peppered bacon in a skillet over medium heat till crisp and brilliant. Take the bacon out and let it drain on paper towels, but don27t toss that bacon fat yet.
- Slice the red onion and mushrooms thinly to prepare for sautéing.
- Throw the red onion and mushrooms into the skillet with the reserved bacon fat. Let cook gently, stirring occasionally, until tender, about 5 minutes.
- Stir in red wine vinegar, sugar, dijon mustard, and a pinch of salt to the skillet. Cook for a couple more minutes to create the warm bacon dressing.
- Tear the baby spinach into bite sized pieces and toss in a big salad bowl.
- Break the crisp bacon into crumbs and add it along with the sliced eggs to the spinach.
- Pour the warm bacon dressing over everything and toss gently.
- Serve right away while warm and lovely.
Notes
Store leftovers in an airtight container to keep crisp. Keep salad and dressing separate to avoid sogginess. Refrigerate eggs wrapped tightly. Reheat bacon to restore crispness before adding back to salad.