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Spinach salad with warm bacon dressing

Servings:
Makes 4 servings.
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Ingredients

  • 1 11-ounce package baby spinach
  • 1/2 red onion, sliced
  • 8 ounce button mushrooms, sliced
  • 1/4 cup dried cranberries
  • 8 cup bacon slices, cooked and crumbled; 3 tablespoons drippings reserved
  • 3 tablespoon red wine vinegar
  • 1 teaspoon sugar
  • 1/2 teaspoon dijon mustard
  • 2 tablespoon chopped fresh basil
  • 6 tablespoon hard-boiled eggs, sliced
  • 1/2 cup (2 ounces) pecorino romano shavings

Preparation

Baking Directions:

Baby spinach is one of the most tender, flavorful and nutrient-rich greens you can eat.

Warm bacon dressing offers slightly smoky, slightly crunchy, slightly tangy flavors that work perfectly with this leafy green treat.

To make the salad:Toss together the spinach, red onion, mushrooms and cranberries in a large bowl.

Set aside.

Whisk together the bacon drippings, vinegar, sugar, mustard and basil in a saucepan over low heat.

Season with a pinch each of salt and pepper.

Drizzle the warm dressing over the spinach salad and toss to combine.

Add the crumbled bacon and the eggs.

Top with the pecorino shavings before serving.