Warm Spinach Salad with Bacon, Eggs, and Mushrooms
Warm Spinach Salad with Bacon, Eggs, and Mushrooms is a great salad to make for dinner. It is very quick and easy to make, and can be served as an appetizer or side, or as an entree.
- 4 slices bacon, chopped
- 4 ounces baby spinach, washed and dried
- 2 Tablespoons red wine vinegar
- ½ teaspoon sugar
- ¼ teaspoon freshly ground black pepper
- pinch salt
- 1 medium shallot, minced
- 1 small clove garlic, minced
- 2 hard boiled eggs, sliced
- 4 medium white or brown mushrooms, wiped clean and sliced
- 4 medium radishes, trimmed and sliced (optional)
In a small bowl, stir together the vinegar, sugar, pepper and salt. Set aside. Place spinach in a large bowl. Set aside.
Cook bacon in a skillet over medium heat until crisp. Remove bacon from skillet with a slotted spoon and place on a paper towel lined plate to drain. Pour bacon fat into a small heatproof bowl.
Add 1 Tablespoon of the bacon fat back to the skillet (discard or save the rest of the bacon fat) and return heat to medium. Add the shallot and cook until softened, about 2-3 minutes. Add the garlic and cook until fragrant, about 1 minute. Remove from heat and stir in vinegar mixture. Immediately pour over the spinach and toss to coat.
Divide spinach between 2 large or 4 small bowls (this recipe serves 2 as an entree or 4 as a side or appetizer). Top with equal portions of the cooked bacon, hard boiled eggs, sliced mushrooms, and radishes (if using). Serve immediately.