Spinach Salad with Warm Bacon Dressing

Photo by PineyCook
Adapted from thepioneerwoman.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from thepioneerwoman.com

Ingredients

  • 3

    whole Eggs

  • 7

    slices Thick Cut, Peppered Bacon

  • 1

    whole Red Onion, Small

  • 1

    package Mushrooms, White Button

  • 8

    ounces, weight Baby Spinach, Washed Dried And Stems Removed

  • 3

    Tablespoons Reserved Bacon Grease

  • 3

    Tablespoons Red Wine Vinegar

  • 2

    teaspoons Sugar

  • 1/2

    teaspoon Dijon Mustard

  • 1

    dash Salt

Directions

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs. Fry bacon until crispy/chewy. Remove to a paper towel. Remove 3 tablespoons grease and set aside. Add 2 add'l tablespoons of grease to a separate skillet over medium heat. Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside. Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside. Chop bacon. Peel and slice eggs. Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly. Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine. Arrange eggs over the top and serve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: