With tomatoes, mushrooms, red onion, and bacon bits, classic spinach salad is topped with a warm bacon vinaigrette, and garnished with hard-boiled eggs.
4slicesthick cut bacon (5 to 6 oz.), cut into ½ inch pieces
1small shallot, thinly sliced (about ¼ cup)
1small clove garlic, minced
Instructions
Hard boil eggs, if you haven’t done that yet. See the notes below for stovetop method or use your favorite method. Slice or chop the eggs and set aside.
In a large bowl, toss together spinach, tomatoes, mushrooms, and red onion.
Whisk together red wine vinegar, maple syrup, Worcestershire sauce, Dijon mustard, salt and pepper in a small bowl or measuring cup.
In a medium sized skillet over medium heat, fry chopped bacon until crisp. Remove to a paper towel-lined plate to cool. Reserve 3 tablespoons of drippings in skillet.
Over medium heat, sauté shallot until softened, 1 to 2 minutes; add garlic and cook until fragrant, about 1 minute. Give the dressing ingredients a quick whisk and then add to the pan. Continue to cook until dressing is steaming hot, about 1 to 2 minutes.
Pour warm dressing over salad. Toss until coated. Garnish with sliced hard-boiled eggs and bacon. Serve immediately.
Video
Notes
To hard boil eggs (stovetop method): Place eggs in a single layer in the bottom of a saucepan. Cover with cold water, at least one inch over the top of the eggs. To prevent cracking and to help the eggs peel more easily, add ½ teaspoon salt or baking soda when the water starts to boil. Over high heat, uncovered, bring water and eggs to a full boil. Turn the heat off, cover the pan, and let the eggs sit for 10 to 12 minutes. Drain water from eggs, and immediately place them in a bowl of ice water for 4 to 5 minutes or until completely cooled. Peel the eggs carefully under running water); pat the eggs dry with paper towels.