As I was browsing one of my favorite blogs, The Pioneer Woman, I came across this spinach salad recipe. My husband and I seem to be eating a lot of spinach salads these days. It is so good for you, full of lots of nutrition and vitamins. So when I saw this I knew I just had to try it, any thing with bacon in it will of course be delicious!!
7 slices Thick Bacon
1 small Red Onion
1 pkg White Button Mushrooms
8 ounces Baby Spinach, stems removed
3 Tbsp Red Wine Vinegar
2 tsp Sugar
½ tsp Dijon Mustard
1 dash Salt
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. Cool then chop.
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.
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.