Name: Spinach Salad with Warm Bacon Dressing
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

Print Recipe

No ratings yet

Spinach Salad with Warm Bacon Dressing

Course: Salad

Keyword: bacon, spinach

Servings:

Author: Ree Drummond, 'The Pioneer Woman'

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

Instructions

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.