Spinach Bacon Salad
A warm-dressed spinach salad with crispy bacon, hard-boiled eggs, and mushrooms, finished with a tangy hot bacon vinaigrette that lightly wilts the spinach. A true American classic.
Ingredients
- 6 oz baby spinach
- 6 slices thick-cut bacon, diced
- 4 eggs, hard-boiled
- 8 oz cremini mushrooms, sliced
- 1/2 red onion, thinly sliced
- 3 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 1 tsp granulated sugar
- to taste salt
- to taste black pepper
Instructions
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1
Hard-boil 4 eggs for 10 minutes, cool in ice water, then peel and quarter.
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2
In a large skillet, cook 6 slices diced thick-cut bacon over medium heat until crispy, about 8 minutes. Remove and drain on paper towels, reserving 2 tbsp of drippings.
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3
In the same skillet, saute 8 oz sliced cremini mushrooms over medium-high heat for 4-5 minutes until browned.
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4
Reduce heat. Whisk 3 tbsp red wine vinegar, 2 tsp Dijon mustard, and 1 tsp granulated sugar into the pan. Season with salt and black pepper.
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5
Place 6 oz baby spinach and 1/2 thinly sliced red onion in a large bowl. Pour the warm dressing over and toss quickly.
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6
Top with crispy bacon and egg quarters and serve immediately.