Spinach Salad With Warm Bacon Dressing

🧂 Ingredients

• 16 ounces fresh baby spinach
• 4 eggs
• 8 slices thick bacon (nitrate-free)
• 3 tablespoon red wine vinegar
• ½ teaspoon coconut sugar
• ½ teaspoon Dijon mustard

  (can substitute spicy mustard)
• ⅛ teaspoon ground black pepper
• 4-6 large white mushrooms

  sliced
• ½ red onion

  very thinly sliced

Instructions

• 1 Add the eggs to a deep pot and completely cover with cold water. Heat the pan
  over medium-high heat until the water starts to boil. Once the water boils, turn
  off the heat, cover the pan with a lid and allow to sit for 12 minutes. After 12
  minutes, carefully drain the hot water and rinse the hard-boiled eggs in cold
  water to stop them from cooking further. Set the eggs aside to cool. When ready
  to serve, peel them and slice in half.
• 2 While the eggs are boiling, fry the bacon in a large fry pan over medium heat
  until crispy, flipping occasionally. Once crispy, remove from the pan and place
  on a paper towel to cool and drain, reserving 3 tbsp. of the bacon drippings.
• 3 When the bacon is cooled, crumble and set aside.
• 4 Transfer the 3 tbsp. bacon drippings to a small mixing bowl
  [https://amzn.to/3vxydze?tag=wwwasweetpeac-20] and whisk in the red wine
  vinegar, coconut sugar, Dijon mustard, and black pepper. Season with any
  additional salt or pepper, to taste.
• 5 Place the spinach, mushrooms and sliced red onion in a large mixing bowl
  [https://amzn.to/3vxydze?tag=wwwasweetpeac-20] and toss to combine. Add the
  dressing and bacon and toss to combine.
• 6 Divide the salad between 2-4 plates or bowls and evenly divide the halved eggs
  among them.
• 7 Serve while dressing is still warm.

Nutrition Info