This Spinach Salad with Bacon and Mushrooms is a delightful, savory dish that combines the earthiness of fresh spinach with crispy bacon and sautéed mushrooms. It’s a quick, healthy, and flavorful salad that can be served as a side dish or even as a light meal. The warm bacon dressing adds a comforting touch, making this salad perfect for any time of year.
Ingredients:
- 6 cups fresh baby spinach, washed and dried
- 6 slices of bacon, cooked and crumbled
- 1 cup mushrooms, sliced (button or cremini work well)
- 1/4 cup red onion, thinly sliced
- 2 hard-boiled eggs, sliced (optional)
- 1/4 cup red wine vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon sugar
- Salt and pepper to taste
Directions:
- Cook the Bacon:
- In a skillet over medium heat, cook the bacon until crispy. Remove the bacon, crumble it, and set aside. Keep about 2–3 tablespoons of the bacon drippings in the skillet for the dressing.
- Sauté the Mushrooms:
- In the same skillet with the bacon drippings, add the sliced mushrooms and sauté for 3–4 minutes until they are golden brown and tender. Remove the mushrooms from the skillet and set aside.
- Make the Dressing:
- Add the red wine vinegar, Dijon mustard, and sugar to the skillet with the remaining bacon drippings. Whisk the mixture over low heat, scraping up any browned bits from the pan, until the dressing is warmed through. Season with salt and pepper to taste.
- Assemble the Salad:
- In a large salad bowl, toss the spinach with the sautéed mushrooms, crumbled bacon, and red onion slices.
- Pour the warm bacon dressing over the salad and toss to combine. Add sliced hard-boiled eggs on top, if desired.
- Serve:
- Serve the salad immediately while the dressing is still warm for the best flavor and texture.
Tips:
- For added crunch, sprinkle toasted almonds or croutons over the salad.
- You can substitute the red wine vinegar with apple cider vinegar for a slightly sweeter dressing.
This Spinach Salad with Bacon and Mushrooms is simple, flavorful, and perfect for any meal!