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 crisp, about 5-6 minutes, then remove bacon and reserve grease.
- Slice mushrooms, finely chop shallot, and slice or chop the hard boiled eggs.
- Add mushrooms to the pan and cook until lightly cooked, then remove.
- Sauté shallots in the bacon fat until translucent, then add vinegar, brown sugar, tarragon, and mustard, stirring to combine.
- Toss the hot dressing with the spinach and divide into serving bowls, adjusting seasoning as needed.
- Top with mushrooms, bacon, and eggs before serving.
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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