Warm Spinach Salad
This warm spinach salad is tossed in a tangy bacon dressing and topped with hard boiled egg, thinly sliced red onions and mushrooms. Adapted from Alton Brown.
Servings: 4 people
- 8 ounces baby spinach washed and dried
- 2 eggs hard boiled, sliced
- 8 ounces bacon thick-sliced
- 3 Tablespoons red wine vinegar
- 1 teaspoon sugar
- 1 teaspoon Dijon mustard
- Kosher salt and freshly ground black pepper
- 4 ounces mushrooms sliced
- 1 small red onion very thinly sliced
Fry the bacon and drain on a paper towel, reserving 3 Tablespoons of the fat. Dice the bacon and set aside.
Heat the fat in a saucepan low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with kosher salt and black pepper.
Add the mushrooms and the onion to the spinach and toss.
Add the warm 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.
Serving: 1g | Calories: 305kcal | Carbohydrates: 8g | Protein: 13g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 469mg | Potassium: 595mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5458IU | Vitamin C: 19mg | Calcium: 80mg | Iron: 2mg