SPINACH AND MUSHROOM SALAD

Name: SPINACH AND MUSHROOM SALAD
Yield: 0
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

By CC MCCART-FROST
@CCMCCART

A tasty recipe from Vons/Safeway.

Rating:

★★★★★ 2 votes5

Comments:

9 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
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How to Make SPINACH AND MUSHROOM SALAD

Step-by-Step

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
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.
Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
Top salad with mushrooms and bacon, garnish with egg.

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About SPINACH AND MUSHROOM SALAD

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