Spinach and Mushroom Salad

Method

1. 1

   Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned. Reserve 2 tablespoons bacon drippings. Crumble bacon; set aside.

2. 2

   Meanwhile, place eggs in a saucepan and cover with cold water; bring to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and cool under cold running water; peel and cut into wedges.

3. 3

   Heat reserved 2 tablespoons drippings in the same skillet; stir in vinegar, water, sugar, and salt. Keep warm.

4. 4

   Wash and remove stems from spinach; dry thoroughly. Tear into pieces in a salad bowl; add warm dressing and toss until coated.

5. 5

   Top salad with mushrooms and bacon; garnish with egg.

Nutrition

calories

126 kcal

fatContent

7 g

fiberContent

3 g

sugarContent

3 g

sodiumContent

625 mg

proteinContent

11 g

cholesterolContent

103 mg

carbohydrateContent

8 g

saturatedFatContent

2 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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