Perfect Spinach Salad
Serves: 4
Carole Volkman
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
50
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Place the eggs in a saucepan, cover with water and bring to a boil
3
Then turn off the heat and allow to sit in the water for 20 minutes
4
Drain off the water and add ice on top of the eggs
5
Fry the bacon in a skillet until crispy/chewy
6
Remove to a paper towel
7
Drain the fat into a bowl and reserve
8
Give the skillet a wipe with kitchen paper
9
Slice the red onion very thinly, and then add to the skillet
10
Cook slowly until the onions are caramelized and reduced
11
Remove to a plate and set aside
12
Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed
13
Cook slowly until caramelized and brown
14
Remove to a plate and set aside
15
Chop the bacon
16
Peel and slice the eggs
17
Make the hot bacon dressing: Add 3 tablespoons of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat
18
Whisk together and heat thoroughly until bubbly
19
Add the spinach to a large bowl
20
Arrange the onions, mushrooms and bacon on top
21
Pour the hot dressing over the top; toss to combine
22
Arrange the eggs over the top and serve
23
Per serving: Calories 270; Total Fat 22
24
5 grams; Saturated Fat 7
25
5 grams; Protein 10 grams; Total Carbohydrate 7 grams; Sugar: 2 grams; Fiber 2 grams; Cholesterol 123 milligrams; Sodium 526 milligrams