Plant to Plate- Spinach Salad
Prep time:
Total time:
Serves: 6
- 5 slices Greek’s home smoked bacon
- 1 pkg. mushrooms, thinly sliced
- 2 eggs
- ½ red onion, thinly sliced (add more or less based on personal taste)
- 8 ounce pkg. fresh spinach (give or take a bit)*
- ¼ cup red wine vinegar
- ¾ cup olive oil
- 2 tsp. Dijon mustard
- 1 clove garlic, finely chopped
- 2 tsp.sugar (add more if you want this to be sweeter)
- Pinch of salt and pepper
- Hard boil the eggs by placing in cold water, bringing to a full boil, turn off the heat and leave in the hot water for 20 minutes
- Drain hot water and cover in cold water to stop the cooking process
- Fry the bacon until crispy, drain and set aside
- Wash the spinach and lay on a tea towel to dry
- Prepare the salad dressing- dissolve the sugar in the vinegar
- Add Dijon mustard and chopped garlic
- Gradually whisk in the olive oil to create a creamy consistency
- Add salt and pepper to taste.
- Assemble the salad by placing the spinach in a salad bowl
- Top with bacon, mushrooms, sliced eggs, and red onion.
- The salad can be tossed with the dressing or served without, which allows people to add the amount they prefer
- Extra salad dressing can be used on green salads and stores well in the refrigerator.
- Tip: For an added twist, the red onions are delicious sautéed in the bacon fat!
Recipe by Simple Local Life at https://www.simplelocallife.com/plant-plate-spinach-salad/
3.5.3229