Spinach Salad
Spinach Salad is an moderately easy dinner. Made with 1 1/4 lb. spinach, 1/2 lb. medium mushrooms, sliced, 3 hard-cooked eggs, finely chopped, 1/2 c. grated parmesan cheese (1 1/2 oz.) and 6 bacon slices, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
Remove large stems from spinach leaves; tear leaves into bite-sized pieces.
Place in a large heatproof salad bowl.
Add mushrooms, eggs and cheese; set aside.
In a heavy 10-inch skillet, cook bacon slices until crisp.
Drain bacon on paper towels, reserving drippings in skillet.
Crumble bacon when cool enough to handle; place crumbled bacon in bowl with spinach.
Heat drippings over medium heat; whisk in mustard and sugar and whisk 1 minute.
Pour in vinegar; whisk until sugar dissolves.
Add salt and pepper.
Add olive oil in a slow, steady stream, whisking constantly.
Stir in green onions; immediately invert skillet over salad bowl.
Leave in place 1 minute to slightly wilt greens. Remove skillet; toss salad well.
Serve immediately.
Makes 6 to 8 servings.
π· Perfect Pairings
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