Ingredients

The following ingredients have 5 Servings
  • 8 ounces spinach (washed and dried)
  • 5 slices thick-sliced bacon (diced into bite-size pieces)
  • 1 small red onion (thinly sliced)
  • 3 hard-boiled eggs
  • 6 ounces button mushrooms, sliced (optional)
  • 1 tablespoon warm bacon grease (reserved from cooked bacon)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1/2 teaspoon pepper

Instruction

  • Prepare hard-boiled eggs according to the directions below. While the eggs are cooking, place the thinly sliced red onion in a small bowl and cover it with cold water. Set aside to soak while the remainder of the salad is being prepared.
  • Heat a medium frying pan over medium heat. Place the chopped bacon in the pan and pan-fry for 3-4 minutes per side, or until bacon is crispy. Remove bacon from the frying pan and place on a paper towel-lined plate. Reserve 1 tablespoon bacon grease for the dressing.
  • To the same skillet that the bacon was prepared in combine the drippings with the vinegar, maple syrup, mustard, and pepper. Whisk together until slightly thickened and creamy. Remove from the heat and taste to see if you need to add a pinch of salt--that will depend upon how salty your bacon is.
  • To prepare the salad, drain off water from red onions and peel and slice the hard-boiled eggs. Toss the spinach with the cooked bacon, onions, and eggs. Toss with the warm dressing and serve immediately.