Spinach Salad with Warm Bacon Dressing
Servings: 0
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.
Notes
Recipe By: Ree Drummond, 'The Pioneer Woman'
Serving Size: 6
Serving Size: 6
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