This 5-star spinach salad recipe has caramelized onions and mushrooms, hard-boiled eggs, crispy bacon, and a tangy-sweet hot bacon dressing.
Ree DrummondYields: 6 serving(s)Prep Time: 30 minsTotal Time: 30 minsSavePrintThis salad is set apart from the typical spinach salad recipes in two important ways: The red onions, which are usually sliced thin and added to the salad raw, are cooked until brown and tossed with the spinach. And the mushrooms, which are also usually sliced and added to the salad raw, are cooked until brown and tossed with the spinach. Crumbled bacon comes next, followed by a drizzle of tangy-sweet hot bacon dressing. Then, finally, the salad is topped with sliced hard boiled eggs. So you have the cold spinach tossed with warm onions, mushrooms, and bacon, tossed with hot bacon dressing, and topped with cold, sliced eggs.
We go way back, this salad and myself, and we've had a long, long time to get acquainted. And we know each other well. I'd like to introduce you to one of the best salad recipes of all time.
I like using thick-cut peppered bacon best, but any just about any pork bacon will work. Thick-cut works well because it produces plenty of drippings that you need to make the dressing. Stay away from turkey bacon or Canadian bacon for this recipe.
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Cook the eggs: Place the eggs in a pot and cover with water. Bring to a boil, then turn off the heat and allow to sit in the water for 20 minutes. Drain off the water and add ice on top of the eggs.
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2
Fry the bacon until crispy/chewy. Remove to a paper towel. Remove 3 tablespoons of bacon grease to a small bowl and set aside. Add 2 additional tablespoons of bacon grease to a separate skillet over medium heat.
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3
Slice the onion very thinly, then add to the skillet set over medium heat. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside.
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4
Slice the mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.
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5
Chop the bacon. Peel and slice the eggs.
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6
Make the hot bacon dressing: Add the reserved 3 tablespoons bacon grease, vinegar, sugar, and mustard to a small saucepan or skillet over medium-low heat. Whisk the mixture together and heat thoroughly.
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7
Add the spinach to a large bowl. Arrange the onions, mushrooms, and bacon on top. Pour the hot dressing over the top; toss to combine. Arrange the eggs over the top and serve. Enjoy!
