Spinach Salad

Ready in 45 minutes
2 review(s) averaging 5. 100% would make again

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Ingredients

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3 Eggs
7 thick slices peppered bacon
1 large red onion; (or 1/2 large onion)
1 package Baby Portabella; (about 12 mushrooms)
8 ounces baby spinach; washed, dried, and large stems removed
3 tablespoons Red wine vinegar
2 teaspoons Sugar
1/2 teaspoon Dijon mustard
1 Dash salt
8 ounce Canned Chicken; shredded

Original recipe makes 3 Servings

Servings  

Preparation

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.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 1450 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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