This one is straight off the Pioneer Woman's website. I had it tonight for the first time and it was fabulous! Now, don't let the title of "salad" fool you, this is not a healthy recipe. While some of the ingredients are beneficial, like the spinach, and egg does have protein, (and we get fresh eggs from a guy that raises chickens, so they are super good. Have you ever had a fresh egg?) but the bacon... well, not so much. My philosophy has always been everything in moderation.
3 whole eggs
7 slices thick cut pepperd bacon
1 whole red onion (small)
1 package mushrooms, white button
8 ounces baby spinach, washed, dried and stems removed
3 tbs red wine vinegar
2 tbs sugar
1/2 tsp dijon mustard
1 dash of salt
Cook eggs: cober with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.
Fry bacon until cripsy/chewy. Remove to a paper towel. Remove 3 tbs grease and set aside. (yes, the unhealthy part) Add 2 additional tbs of grease to a seperate skillet over medium heat.
Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.
Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.
Chop bacon. Peel and slice eggs.
Add 3 tbs bacon grease, vinegar, sugar, and dijon to a small saucepan or skillet over medium low heat. Whisk mixture together and heat thoroughly.
Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pur hot dressing over teh top; toss to combine. Arrange eggs over the top and serve. Serves 6.
You may have noticed no mushrooms in the picture. I actually do not like mushrooms, so I just made it without. But, true spinach salad does contain the mushrooms.