Spinach Salad With Warm Bacon Dressing
Ingredients
The salad
-
10.5
oz
Baby Spinach
-
8
oz
Bacon, diced
-
4
large
Hard boiled eggs, sliced or chopped
-
2
oz
Mushrooms, sliced very thinly
The warm bacon dressing
-
2
tablespoon
Shallot, finely chopped
-
¼
cup
Bacon grease
-
2
tablespoon
Red wine vinegar
-
1
tablespoon
Low carb brown sugar
-
1
tablespoon
Whole Grain Mustard
-
½
teaspoon
Dried tarragon
-
to taste
Salt and pepper
Instructions
- Cook diced bacon in a cold pan over medium heat until crispy, about 5-6 minutes, then remove it and set aside.
- Pour the bacon grease into a small container for the dressing.
- Slice the mushrooms and finely chop the shallot while the bacon cooks.
- Add the mushrooms to the pan and cook for a few seconds until lightly cooked, then remove.
- Sauté the shallots in the bacon fat until translucent, then add the vinegar, brown sugar, tarragon, and mustard, stirring to combine.
- Toss the hot dressing with the spinach and divide between serving bowls.
- Top with mushrooms, bacon, and eggs, and adjust seasoning to taste.
Nutrition Facts (estimated)
Servings
4
Calories
445
Total fat
32g
Total carbohydrates
5.14g
Total protein
28g
Sodium
111mg
Cholesterol
268mg
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