Warm crispy bacon is the star of this simple spinach salad. We upped the ante with tender mushrooms, fresh red onion and hard-boiled eggs for a hearty salad your whole family can enjoy.
| Level: | Easy |
| Total: | 35 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- One 5-ounce package baby spinach
- 4 large eggs
- 8 slices bacon, cut crosswise into 1/4-inch-thick pieces
- One 3.5-ounce package cremini mushrooms, sliced
- 1 garlic clove, minced
- Kosher salt and freshly ground black pepper
- 3 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 teaspoon honey
- 1/2 small red onion, thinly sliced
Instructions
- Place the spinach in a large bowl and leave at room temperature. Bring a medium pot of water to a boil over medium-high heat. Use a slotted spoon to gently lower the eggs into the water. Boil until both the whites and yolks are set (hard-boiled), about 10 minutes. Transfer to a small bowl filled with ice water and cool completely. Once cool, peel the eggs and cut each into quarters.
- Meanwhile, put the bacon in a large skillet and set over medium heat. Cook, stirring occasionally, until golden brown and crisp, 6 to 8 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain. Remove half of the bacon fat to a small bowl and reserve.
- Return the skillet and remaining bacon fat to medium heat. Add the mushrooms, garlic, 1/4 teaspoon of salt and a few grinds of black pepper to the same skillet. Cook, stirring occasionally, until tender, 3 to 4 minutes. Pour in the reserved bacon fat, vinegar, mustard and honey and whisk until smooth and emulsified. Taste and season with more salt and pepper.
- Pour the hot bacon dressing over the spinach and toss until evenly coated and slightly wilted. Transfer to a platter and top with the eggs, red onion and reserved bacon.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 328 |
| Total Fat | 27 g |
| Saturated Fat | 9 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Sugar | 3 g |
| Protein | 16 g |
| Cholesterol | 224 mg |
| Sodium | 565 mg |
Reviews
Totally awesome. No changes needed.
Absolutely amazing. I added additional uncooked mushrooms to the salad. It was so good and loved by the entire fam.
This was an amazing recipe that I’ll continue to use. I used 1/2 the amount of bacon and it was fine.
Amazing
My Mom used to make this salad for me as a kid. I made my version with chicken instead of eggs and added Gorgonzola cheese and toasted pecans. Scrumptious!