Spinach and Mushroom Salad

This spinach and mushroom salad combines fresh spinach, crumbled bacon, and fresh sliced mushrooms, topped with a warm and tangy bacon vinaigrette.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 126 Calories

Ingredients

• 2 eggs
• 2 teaspoons white sugar
• 2 tablespoons water
• 4 slices bacon
• 2 tablespoons cider vinegar
• 1 pound spinach
• 0.5 teaspoon salt
• 0.25 pound fresh mushrooms, sliced

Recipe Instructions

Step 1

Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned. Crumble and set aside. Reserve 2 tablespoons bacon fat.

Step 2

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, cool under cold running water; peel and cut into wedges.

Step 3

Heat reserved 2 tablespoons bacon fat in same skillet; stir in vinegar, water, sugar, and salt. Keep warm.

Step 4

Wash and remove stems from spinach; dry thoroughly. Tear into pieces in a salad bowl; add warm dressing and toss until coated.

Step 5

Top salad with mushrooms and bacon; garnish with egg.