Perfect Spinach Salad

Total Time:
1 hr
Prep:
15 min
Inactive:
20 min
Cook:
25 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 whole eggs
  • Ice
  • 7 slices thick-cut peppered bacon
  • 1 small whole red onion
  • 1 package white button mushrooms
  • 3 tablespoons red wine vinegar
  • 2 teaspoons sugar
  • 1/2 teaspoon Dijon mustard
  • 1 dash salt
  • 8 ounces baby spinach, washed, dried and stems removed
Directions
Watch how to make this recipe.
  • Place the eggs in a saucepan, cover with water and bring to a boil. Then turn off the heat and allow to sit in the water for 20 minutes. Drain off the water and add ice on top of the eggs.

  • Fry the bacon in a skillet until crispy/chewy. Remove to a paper towel. Drain the fat into a bowl and reserve. Give the skillet a wipe with kitchen paper.

  • Slice the red onion very thinly, and then add to the skillet. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside.

  • Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed. Cook slowly until caramelized and brown. Remove to a plate and set aside.

  • Chop the bacon. Peel and slice the eggs.

  • Make the hot bacon dressing: Add 3 tablespoons of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat. Whisk together and heat thoroughly until bubbly.

  • Add the spinach to a large bowl. Arrange the onions, mushrooms and bacon on top. Pour the hot dressing over the top; toss to combine. Arrange the eggs over the top and serve.


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    This recipe is featured in:

    Spring Entertaining Guide