Spinach and Mushroom Salad

Ingredients

For 4 servings

• •4 slices bacon
• •2 eggs
• •2 c. à soupe cider vinegar
• •2 c. à soupe water
• •2 c. à café white sugar
• •0.5 c. à café salt
• •1 lb spinach
• •0.25 lb fresh mushrooms, sliced

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.