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Ingredients
| bacon: 4 strips |
| eggs: 2 |
| granulated sugar: 2 tsp |
| apple cider vinegar: 2 Tbl |
| water: 2 Tbl |
| salt: 1/2 tsp |
| spinach: 1 lb |
| white mushrooms: 0.25 lb (sliced) |
Spinach and Mushroom Salad
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
20 min -
Servings
4 serving(s)
Tags
- Place bacon in a large, deep skillet.
- Cook over medium high heat until evenly brown.
- Crumble and set aside.
- Reserve 2 tablespoons bacon fat.
- Place eggs in a saucepan and cover completely with cold water.
- Bring water to a boil.
- Cover, remove from heat, and let eggs stand in hot water for 10-12 minutes .
- Remove from hot water, cool, peel and cut in wedges.
- Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt.
- Keep warm.
- Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl.
- Pour warm dressing over and toss until coated.
- Top salad with mushrooms and bacon, garnish with egg.