Spinach and Mushroom Salad

This spinach and mushroom salad recipe combines fresh spinach, crumbled bacon, and 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

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

Step 2

Top salad with mushrooms and bacon; garnish with egg.

Step 3

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.

Step 4

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.

Step 5

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