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Spinach Salad with Bacon Dressing
Prep Time:  20 minutes Cook Time:  0 minutes
Yield:  4 servings
 
Notes: 
Submitted by:  toddwess Directions

1    Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
2    Place the eggs into an electric kettle and cover with cold water by at least 1-inch. Turn the kettle on. Once the water comes to a boil, the kettle will turn itself off. Leave the eggs in the water for 15 minutes. Remove and peel off the shell. Slice each egg into 8 pieces and set aside.
3    While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
4    Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
5    Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.

Original recipe found here.
 INGREDIENTS
8 oz    young spinach
2    large eggs
8    pieces thick bacon chopped
3 tbsp    red wine vinegar
1 tsp    sugar
1/2 tsp    Dijon mustard
   kosher salt and ground pepper
4    large white mushrooms sliced
3 oz    red onion very thinly sliced