Classic Spinach Salad with Warm Bacon Dressing
Servings: 4
Ingredients
5 ounces Baby spinach
2 large eggs, boiled, peeled and sliced
6 pieces thick-sliced uncured bacon, chopped
3 TBSP red wine vinegar
2 tsp sugar
1 TBSP Dijon mustard
1/4 Kosher salt
Pinch freshly ground black pepper
1 1/2 cup large white mushrooms, halved and thinly sliced
1/2 cup white onion, very thinly sliced
Directions
1. Brown the bacon in a 12 inch saute pan over medium low heat until crisp. Strain off the grease, but reserve.
2. Remove half the bacon and set to the side.
3. Add the vinegar,sugar, mustard, salt and pepper to the pan and stir gently over low heat until the sugar and salt dissolve.
4. Add 3 Tablespoons of the reserved bacon grease to the pan and continue to stir gently until small bubbles appear. Turn off heat and set in a warm place until ready to serve.
5. In a large salad bowl place the spinach, sliced eggs, reserved bacon, mushrooms and onions. Toss to combine.
6. Pour the dressing over and toss to coat. Serve immediately.
2. Remove half the bacon and set to the side.
3. Add the vinegar,sugar, mustard, salt and pepper to the pan and stir gently over low heat until the sugar and salt dissolve.
4. Add 3 Tablespoons of the reserved bacon grease to the pan and continue to stir gently until small bubbles appear. Turn off heat and set in a warm place until ready to serve.
5. In a large salad bowl place the spinach, sliced eggs, reserved bacon, mushrooms and onions. Toss to combine.
6. Pour the dressing over and toss to coat. Serve immediately.
Notes & Tips
This salad is also great with red onions.I also like to substitute balsamic vinegar for the red wine vinegar and then reduce the sugar to 1 teaspoon.