SPINACH AND MUSHROOM SALAD

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

The Cook

CC MCCART-FROST Recipe
Lightly Salted
GUATAY, CA
CCMCCART
Member Since Aug 2011
CC's notes for this recipe:
A tasty recipe from Vons/Safeway.
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Directions

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.
Comments

1-5 of 9 comments

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user Lynnda Cloutier eatygourmet - May 23, 2012
Oh Gawd! You did it again, toots. This looks fab. Saved!
user CC MCCART-FROST CCMCCART - May 23, 2012
I shared a photo of this recipe. View photo
user CC MCCART-FROST CCMCCART - May 23, 2012
Thank you Lynnda, a nice salad for a light lunch.

Thanks for sharing Kim.

CHEERS, CC
user Sue H Soos - May 24, 2012
I have had something similar to this and it is to die for. Thanks for the recipe. Saved!

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