Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
Hard boil the eggs and cool completely (ice water bath). Peel and slice the eggs into 8 slices each and set aside.
While the eggs are cooking, fry the bacon and remove to a paper towel to drain. Reserve 3 T of the rendered fat. Crumble the bacon and set aside
Transfer the fat to a small saucepan set over low heat and whisk in the vinegar, sugar and Dijon. Season with S & P. Add the mushrooms and onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide between 4 plates and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.
Serving
Suggestions
Excellent served with quiche
Originally Submitted
8/19/2012
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