Spinach Salad

Since my little hens started laying eggs a few weeks back, I have been looking for new ways to use their eggs. (I have Easter Eggers, otherwise known as Amerucanas; they lay the cutest little blue, green, and light brown eggs. They break my heart!) I spotted this egg-y salad recipe in Pioneer Woman’s cookbook and gave it a whirl. It was so yummy. Glad I did. 

p.s. Pioneer Woman recommends a dressing using the bacon grease, red wine vinegar, mustard, and sugar. I have been digging Annie’s Asian Sesame dressing, so I just used that. 

Spinach Salad

(serves 4)



4 slices bacon

1/2 red onion, thinly sliced

4 ounces mushrooms, sliced

1 clove garlic, minced

3 hard boiled eggs

6 oz baby spinach

oil and vinegar style dressing

Fry the bacon until crisp. Remove to drain and cool. Then chop into small pieces.

In the same skillet, saute the onions slowly, allowing to caramelize, for about 10 minutes. Remove and set aside

Next, add the mushrooms with a little salt and garlic. Saute until brown.

Peel and slice the hard boiled eggs.

Assemble the salad. Put the spinach in the bowl. Pile in the chopped bacon, caramelized red onion, sauteed mushrooms, and top with sliced egg. Drizzle the dressing of your choice and toss. Because of the warm toppings, this salad starts to wilt, so serve immediately.



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