SPINACH AND MUSHROOM SALAD

CC MCCART-FROST Recipe

By CC MCCART-FROST CCMCCART

A tasty recipe from Vons/Safeway.


Recipe Rating:
 2 Ratings

Ingredients

4 slice
bacon
2
eggs
2 tsp
white vinegar
2 tsp
cider vinegar
2 tsp
water
1/2 tsp
salt
1 lb
spinach
1/4 lb
fresh mushrooms, sliced
1 tsp
sugar


Directions Step-By-Step

1
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
2
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and cut in wedges.
3
Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
4
Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
5
Top salad with mushrooms and bacon, garnish with egg.

About this Recipe