Warm Spinach Salad with Bacon, Eggs, and Mushrooms

5 from 1 vote

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.

Prep Time15

Cook Time10

Total Time25

Course: Salad

Cuisine: American

Keyword: bacon, eggs, health, healthy, healthy eating, mushrooms, salad, spinach

Servings:

Calories: 151kcal

Author: Carissa Serink

Ingredients

2 Tablespoons red wine vinegar
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
pinch salt
4 slices bacon chopped (feel free to substitute turkey bacon)
4 ounces baby spinach washed and dried
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)

Instructions

In a small bowl, stir together 2 Tablespoons red wine vinegar, 1/2 teaspoon sugar, 1/4 teaspoon freshly ground black pepper, and a pinch salt. Set aside. Place 4 ounces baby spinach in a large bowl. Set aside.
Cook the choppped bacon in a skillet over medium heat until crisp. Remove bacon from the skillet with a slotted spoon and place it on a paper towel-lined plate to drain. Pour the 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 minced shallot and cook until softened, about 2-3 minutes. Add the minced garlic and cook until fragrant, about 1 minute. Remove from heat and stir in the 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.

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