Spinach Salad with Warm Bacon Dressing
3 whole Eggs
7 slices Thick Cut, Peppered Bacon
1 whole Red Onion, Small
1 package Mushrooms, White Button
8 ounces, weight Baby Spinach, Washed Dried And Stems Removed
3 Tablespoons Reserved Bacon Grease
3 Tablespoons Red Wine Vinegar
2 teaspoons Sugar
1/2 teaspoon Dijon Mustard
1 dash Salt
7 slices Thick Cut, Peppered Bacon
1 whole Red Onion, Small
1 package Mushrooms, White Button
8 ounces, weight Baby Spinach, Washed Dried And Stems Removed
3 Tablespoons Reserved Bacon Grease
3 Tablespoons Red Wine Vinegar
2 teaspoons Sugar
1/2 teaspoon Dijon Mustard
1 dash Salt
Cook eggs: cover with water, bring to a boil, then turn off
heat and allow to sit in water for 20 minutes. Drain off water and add ice on
top of eggs.
Fry bacon until crispy/chewy. Remove to a paper towel.
Remove 3 tablespoons grease and set aside.
Add 2 add'l tablespoons of grease to a separate skillet over
medium heat.
Slice red onions very thinly, then add to skillet. Cook
slowly until onions are caramelized and reduced. Remove to a plate and set
aside
.
Slice mushrooms and add them to the same skillet. Cook
slowly until caramelized and brown. Remove to a plate and set aside.
Chop bacon.
Peel and slice eggs.
Make hot bacon dressing: Add 3 tablespoons bacon grease,
vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat.
Whisk mixture together and heat thoroughly.
Add spinach to a large bowl. Arrange onions, mushrooms, and
bacon on top. Pour hot dressing over the top; toss to combine.
Arrange eggs over the top and serve.
Enjoy!
Recipe from Pioneer Woman
THM - S - Replace sugar with sugar substitute.
THM - S - Replace sugar with sugar substitute.
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