Description
This salad has a warm and slightly tangy bacon dressing. It’s one of my family’s favorite ways to enjoy a spinach salad.
Ingredients
- 4 slices bacon
- 2 eggs
- 2 teaspoons white sugar
- 2 tablespoons cider vinegar
- 2 tablespoons water
- ½ teaspoon salt
- 1 pound spinach
- ¼ pound fresh mushrooms, sliced
Instructions
- Place bacon in a large
- deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
- Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover
- remove from heat
- and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water
- cool
- peel and cut in wedges.
- Return 2 tablespoons bacon fat to skillet
- stir in sugar
- vinegar
- water and salt. Keep warm.
- Wash and remove stems from spinach
- dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
- Top salad with mushrooms and bacon
- garnish with egg.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4