Ingredients
-
1/2
-
1/2
-
1/2
-
1 1/2
-
1 1/2
-
1 1/2
-
1 1/2
-
1
-
12
-
3
-
-
-
-
-
Directions
Spinach Salad with Mustard-Bacon Dressing,This is a salad that is substantial enough to be a meal, and that’s how I enjoy it most.,Good, but not the best Ive had. As I rolled it around my mouth I thought the dressing would be greatly improved by heat. Next time Ill heat the dressing a bit before tossing. I think that would bring out the bacon grease flavor a bit and improve the texture.,This salad was absolutely delicious. Of course, what really made it out-of-this-world was the dressing! I substituted balsalmic vinegar in place of red wine vinegar, and used organic mayo and nitrate/antibiotic/preservative-free bacon to make the salad a bit healthier. I also eliminated the Parmesan cheese for dietary reasons (and because I don’t think cheese belongs in a spinach/egg/bacon salad). I cut the bacon into approx 1/2 inch squares prior to cooking it, which made it easier to cook and resulted in more evenly cooked, crispy bacon, which didn’t need to be crumbled at the end. The secret to cooking perfect bacon is to cook it in a pan that has NOT been pre-heated and to cook it slowly over medium-low heat. This ensures maximum fat is rendered and that the bacon comes out just right. This was absolutely delish and everyone RAVED about it at the dinner party I attended.
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Steps
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1
Done
|
Cook Bacon Until Crisp. |
|
2
Done
|
Drain on Paper Towels; Reserve 3 Tblsps Drippings For Dressing. |
|
3
Done
|
Crumble Bacon. |
|
4
Done
|
Combine Mayonnaise, Onion, Oil, Vinegar, Sugar and Mustard With Reserved Drippings. |
|
5
Done
|
(can Be Prepared 2 Days Ahead. Bring to Room Temperature Before Continuing.) Combine Spinach, Mushrooms and Eggs in Large Bowl. |
|
6
Done
|
Toss With Dressing. |
|
7
Done
|
Sprinkle With Bacon and Parmesan. |
