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
Calories: 305kcal
Ingredients
- 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
Instructions
- 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.