Description
Fresh baby spinach, sliced mushrooms, and boiled eggs are topped with a hot bacon vinaigrette with caramelized onions. Very satisfying and earthy! This is also great topped with grape tomatoes for a little tart pop reminiscent of a nice BLT.
Ingredients
- 1 (12 ounce) package bacon
- 1 onion, diced
- 1 cup vegetable oil
- 1 cup white sugar
- ½ cup white vinegar
- ½ cup ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons salt
- 1 pound fresh spinach
- 1 (12 ounce) package sliced fresh mushrooms
- 3 hard-boiled eggs, peeled and diced
Instructions
- Place bacon in a large skillet and cook over medium-high heat
- turning occasionally
- until evenly browned
- about 10 minutes. Drain bacon slices on paper towels
- reserving about 1 tablespoon bacon drippings in the skillet. Crumble bacon.
- Heat reserved bacon drippings over medium heat; cook and stir onion in hot bacon drippings until slightly tender
- 5 to 10 minutes.
- Combine vegetable oil
- sugar
- vinegar
- ketchup
- Worcestershire sauce
- and salt together in a saucepan; bring to a boil. Reduce heat and simmer until sugar and salt are dissolved
- about 5 minutes. Add bacon and onion and simmer over low heat until dressing is blended
- 3 minutes.
- Mix spinach
- mushrooms
- and eggs together in a large bowl. Pour dressing over spinach mixture; toss to coat.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4