Wilted Spinach Salad
Baby spinach is more tender and sweeter than regular spinach, and the stems are tender, too.
INGREDIENTS | SERVES 4
- 4 eggs
- 2 (10-ounce) packages baby spinach leaves
- 1 (8-ounce) package sliced mushrooms
- 10 slices bacon
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 teaspoons sugar
- 3 tablespoons balsamic or red wine vinegar
Place eggs in saucepan and cover with cold water. Cover pan and bring to a boil over high heat. When water boils, remove pan from heat; cover and let stand 15 minutes.
Uncover pan and place in sink; run cold water into pan until eggs are cold. Crack eggs under the water and let stand 3 minutes so the water loosens the peel; peel eggs and slice.
Combine spinach and mushrooms in large bowl; toss and top with egg slices; refrigerate.
Cook bacon until crisp; drain on paper towels, crumble, and set aside. Remove all but 3 tablespoons bacon fat from pan. Add oil, onion, and garlic to pan; cook and stir until tender.
Carefully add salt, pepper, sugar, and vinegar; mixture will boil furiously. Immediately pour over spinach mixture and toss to coat; add bacon and serve right away.
