SPINACH, BACON, AND MUSHROOM SALAD RECIPE | ALLRECIPES
Simple and delicious!
Provided by Dana
Categories Spinach Salad
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 6 servings
Number Of Ingredients 7
Steps:
- Fry the bacon in a large, deep skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble once cool enough to handle.
- Toss crumbled bacon, spinach, and mushrooms together in a salad bowl; top with croutons and eggs. Season the salad with black pepper and drizzle with ranch dressing.
Nutrition Facts : Calories 265.8 calories, CarbohydrateContent 6.3 g, CholesterolContent 156.1 mg, FatContent 22.8 g, FiberContent 1.5 g, ProteinContent 9.2 g, SaturatedFatContent 4.5 g, SodiumContent 553 mg, SugarContent 2.1 g
MY SPINACH SALAD - THE PIONEER WOMAN
Steps:
- Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.Fry bacon until crispy/chewy. Remove to a paper towel. Remove 3 tablespoons grease and set aside. Add 2 add'l tablespoons of grease to a separate skillet over medium heat.Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.Chop bacon.Peel and slice eggs.Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.Arrange eggs over the top and serve.Enjoy!
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