Spinach and Mushroom Salad
Ingredients
- 4 strips bacon
- 2 eggs
- 2 tablespoons apple cider vinegar
- 2 tablespoons water
- 2 teaspoons white sugar
- ½ teaspoon salt
- 1 pound spinach
- 4 ounces fresh mushrooms, sliced
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Instructions
- Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned. Reserve 2 tablespoons bacon drippings. Crumble bacon; set aside.
- Meanwhile, place eggs in a saucepan and cover with cold water; bring to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and cool under cold running water; peel and cut into wedges.
- Heat reserved 2 tablespoons drippings in the same skillet; stir in vinegar, water, sugar, and salt. Keep warm.
- Wash and remove stems from spinach; dry thoroughly. Tear into pieces in a salad bowl; add warm dressing and toss until coated.
- Top salad with mushrooms and bacon; garnish with egg.
Source
Original recipe: View Original