Brown the bacon in a skillet over medium-low heat until crisp.
Strain the grease out of the pan, but reserve 3 TBSP of the grease and set aside.
Remove half the bacon from the pan and set to the side.
Add the vinegar, mustard, salt, and pepper to the pan and stir gently over low heat, for about 2 minutes.
Add the 3 TBSP of the reserved bacon grease back into the pan and continue to stir gently until small bubbles appear. Turn off heat and set in a warm place until ready to serve.
In a large salad bowl place the spinach, sliced eggs, reserved bacon, mushrooms, and onions then toss to combine.
Pour the dressing over and toss the salad to coat.
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