SPINACH AND MUSHROOM SALAD

2
CC MCCART-FROST

By
@CCMCCART

A tasty recipe from Vons/Safeway.

Rating:

★★★★★ 2 votes

Comments:

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

How to Make SPINACH AND MUSHROOM SALAD

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.

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About SPINACH AND MUSHROOM SALAD




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