This Spinach Salad could be the main course for me. For my boys? Not so much.
But they love it as a side dish, especially because of the bacon, eggs, and the tangy dressing. So get your frying pan out and let’s get started.
To begin, crisp up some bacon. I like to slice mine in bite size pieces and then add to a hot pan. When the bacon is done, spoon it out onto some paper towel to absorb some of the grease.
Place four eggs in pan with water just covering them. Put them on the stove on high heat. When it starts to boil, turn off the burner but leave the pan on. Set your timer for 13 minutes and do NOT take the lid off the pan. After the time is up, remove pan and rinse eggs in cool water. Let sit for several minutes before peeling and dicing.
Assemble the spinach leaves, sliced mushrooms, and onion into four salad bowls. Add the bacon and eggs.
For the dressing, mix together the olive oil, honey, red wine vinegar, dijon mustard and salt & pepper to taste. Drizzle over the salad and serve immediately.
This salad dressing bottle is the perfect size for homemade dressings. I use it all the time.
- 6 cups baby spinach
- 8 ounces mushrooms sliced
- 1/2 cup red onion thinly sliced
- 6 slices bacon fried & crumbled
- 4 eggs hard boiled
- 6 Tablespoons olive oil
- 3 Tablespoons red wine vinegar
- 1.5 Tablespoons honey
- 1 Tablespoon dijon mustard
- salt & pepper to taste
Slice the bacon into bite sized pieces. Fry until crispy. Drain bacon onto paper towels.
Boil 4 eggs and cool.
Arrange the spinach, mushrooms, and red onion into four salad bowls. Add bacon and eggs.
Make the dressing by mixing all ingredients and firmly shake until well mixed. Drizzle on salad and serve immediately.