CC MCCART-FROST Recipe

SPINACH AND MUSHROOM SALAD

By CC MCCART-FROST CCMCCART


Recipe Rating:

CC's Story

A tasty recipe from Vons/Safeway.

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


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9 Comments

user
CC MCCART-FROST CCMCCART
May 24, 2012
GROAN Thanks Fran for letting me know about my 'BOO BOO'. SIGH It's supposed to be 1 tsp of sugar. I have edited the recipe. I do appreciate you calling this to my attention.

Thank you Susan and Sherry.

CHEERS, CC
user
Fran Salemme wildflowers12
May 24, 2012
how much sugar?
user
sherry monfils smonfils
May 24, 2012
I can always use another spinach salad and this one looks and sounds great!
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!