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

Step-By-Step

1Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
2Place 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.
3Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
4Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
5Top salad with mushrooms and bacon, garnish with egg.

About SPINACH AND MUSHROOM SALAD