Lately, I’ve been trying to include two vegetables at dinner each night. My goal is for one green veggie and one other colored veggie. I love this spinach salad because it’s so delicious and really easy to make as far as side dishes go. I usually make the bacon first and set it aside and leave the grease in the pan. Then, just as my main dish is finishing up, I warm up the bacon grease and start cooking the onions and mushrooms and proceed from there. From this step, the salad only takes about 5 minutes to get together. I don’t usually bother putting in the hard boiled eggs, but they would be delicious.
- 7-8 slices of thick cut bacon
- 1 Tablespoon butter
- 1 thinly sliced onion
- 8 ounces sliced mushrooms
- 3 Tablespoons red wine vinegar
- 2 teaspoons sugar
- 1/2 teaspoon Dijon mustard
- Salt and Pepper to taste
- 8 ounces baby spinach
- Boiled egg slices (optional)
- Cook the bacon until crisp. Crumble and set aside.
- Reserve 3 Tablespoons of the bacon grease.
- Heat 1 Tablespoon butter in the same pan used for cooking bacon.
- Saute onion and mushrooms until soft. Set aside.
- Whisk the reserved bacon grease, vinegar, sugar, mustard, salt and pepper in the skillet over medium low heat.
- Toss the spinach, onions, mushrooms, and bacon with the dressing.
- Top with hard boiled eggs, if desired.
Amount Per Serving: Calories: 126 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 24mg Sodium: 378mg Carbohydrates: 7g Fiber: 2g Sugar: 3g Protein: 8g
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