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Spinach Salad

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Spinach Salad
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Makes: 6 servings adjust



  • 3 Eggs

Step 1

Hard boil the eggs.


  • 7 slices Thick-cut Peppered Bacon

Step 2

Fry the bacon until crisp/chewy. Remove to a paper towel. Drain the fat into a bowl and reserve. Give the skillet a wipe.


  • 1 Red Onion

Step 3

Slice the red onion very thinly, then add to the skillet. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside.


  • 1 package White Button Mushrooms

Step 4

Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed. Cook slowly until caramelized and brown. Remove to a plate and set aside.

Step 5

Chop the bacon. Peel and slice the eggs.


  • 3 tablespoons Red Wine Vinegar
  • 2 teaspoons Sugar
  • 12 teaspoon Dijon Mustard
  • 1 dash Salt

Step 6

Make the hot bacon dressing: Add 3 Tbsp of reserved bacon fat, vinegar, sugar, dijon and salt to a small saucepan over medium-low heat. Whisk together and heat thoroughly until bubbly.


  • 8 ounces Baby Spinach, washed, dried and stems removed

Step 7

Add the spinach to a large bowl. Arrange the onions, mushrooms and bacon on top. Pour the hot dressing over the top; toss to combine. Arrange the eggs over the top and serve.
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