Plant to Plate- Spinach Salad
Prep time: 
Total time: 
Serves: 6
 
Ingredients
  • 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
Instructions
  1. 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
  2. Drain hot water and cover in cold water to stop the cooking process
  3. Fry the bacon until crispy, drain and set aside
  4. Wash the spinach and lay on a tea towel to dry
  5. Prepare the salad dressing- dissolve the sugar in the vinegar
  6. Add Dijon mustard and chopped garlic
  7. Gradually whisk in the olive oil to create a creamy consistency
  8. Add salt and pepper to taste.
  9. Assemble the salad by placing the spinach in a salad bowl
  10. Top with bacon, mushrooms, sliced eggs, and red onion.
  11. The salad can be tossed with the dressing or served without, which allows people to add the amount they prefer
  12. Extra salad dressing can be used on green salads and stores well in the refrigerator.
  13. 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/