spinach and mushroom salad

Ingredients

• Servings: 4
• 4 slices bacon
• 2 eggs
• 2 teaspoons white sugar
• 2 tablespoons vinegar
• 2 tablespoons water
• 1/2 teaspoon salt
• 1 pound spinach
• 1/4 pound fresh mushrooms, sliced

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. crumble and set aside. reserve 2 tablespoons bacon fat.
• place eggs in a saucepan and cover completely with cold water. bring water to a boil. cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. remove from hot water, cool, peel and cut in wedges.
• return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. keep warm.
• wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. pour warm dressing over and toss until coated.
• top salad with mushrooms and bacon, garnish with egg.