SPINACH AND MUSHROOM SALAD
★★★★★ 2 votes5
Ingredients
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4 slicebacon
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2eggs
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2 tspwhite vinegar
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2 tspcider vinegar
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2 tspwater
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1/2 tspsalt
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1 lbspinach
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1/4 lbfresh mushrooms, sliced
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1 tspsugar
How to Make SPINACH AND MUSHROOM SALAD
- 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.