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Spinach Salad


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  • 8 oz young spinach
  • 2 large eggs
  • 8 pieces thick-sliced bacon, chopped
  • 3 T red wine vinegar
  • 1 t sugar
  • 1/2 t Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 4 large white mushrooms, sliced
  • 3 oz red onion (1 small), very thinly sliced.


Servings 4


Step 1

Remove the stems from the spinach and wash, drain and pat dry thoroughly.
Place into a large mixing bowl and set aside.
Place the eggs into a pan and cover with cold water by at least 1".
Bring to a boil.
Leave the eggs in the water (covered) 15 minutes. Remove and peel off shell. Slice each egg into 8 pieces and set aside.
While eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 T of the rendered fat.
Crumble the bacon and set aside.
Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and mustard.
Season with a small pinch each Kosher salt and pepper.
Add the mushrooms and the sliced onion to the spinach and toss.
Add the dressing and bacon and toss to combine.
Divide the spinach between 4 plates or bowls and evenly divide the egg among them.
Season with pepper, as desired.
Serve immediately.
I sometimes top with mandarin orange slices.

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