This spinach and mushroom salad recipe includes a warm and slightly tangy bacon dressing. It's one of my family's favorite ways to enjoy a spinach salad.
Ingredients
- 4 stripss bacon
- 2 eggs
- 2 tablespoons apple cider vinegar
- 2 tablespoons water
- 2 teaspoons white sugar
- 0.5 teaspoons salt
- 1 pound spinach
- 4 ounces fresh mushrooms , sliced
Instructions
-
1
Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned. Reserve 2 tablespoons bacon drippings. Crumble bacon; set aside.
-
2
Meanwhile, place eggs in a saucepan and cover with cold water; bring to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and cool under cold running water; peel and cut into wedges.
-
3
Heat reserved 2 tablespoons drippings in the same skillet; stir in vinegar, water, sugar, and salt. Keep warm.
-
4
Wash and remove stems from spinach; dry thoroughly. Tear into pieces in a salad bowl; add warm dressing and toss until coated.
-
5
Top salad with mushrooms and bacon; garnish with egg.
Nutrition Facts
Per serving
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