Spinach Bacon Salad

Name: Spinach Bacon Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
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

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.

30 minEasyServes 4310 cal/serving

AmericanSaladStovetopStandardLow CarbGluten-FreeNut-FreeDairy-FreeLow-SodiumCorn-Free

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

1

Hard-boil 4 eggs for 10 minutes, cool in ice water, then peel and quarter.
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.
3

In the same skillet, saute 8 oz sliced cremini mushrooms over medium-high heat for 4-5 minutes until browned.
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.
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.
6

Top with crispy bacon and egg quarters and serve immediately.

Questions

How long does Spinach Bacon Salad keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Spinach Bacon Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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