Spinach Salad with Crumbled Bacon and Hard Boiled Egg Drizzled with a Warm Bacon Vinaigrette

Having a delicious and simple salad in your recipe collection is always useful. Whether you're looking for a salad to serve at a dinner party or a quick weeknight meal with grilled chicken for your family, this salad fits any occasion.

It takes minimal time to prepare and uses fresh, nutrient-packed ingredients. Requiring only washing and chopping of a few ingredients, boiling eggs and frying bacon. This simple summer salad can be thrown together in no time.

While the vinaigrette may seem high in calories, it's delicious and compliments the rest of the flavors in the salad perfectly. However, if you prefer a lower calorie dressing, you can also replace the vinaigrette with your dressing of choice. Enjoy!

Spinach Salad with Crumbled Bacon, Red Onion, Mushrooms, and Hard Boiled Egg Drizzled with a Warm Bacon Vinaigrette
Adapted From The Pioneer Woman
Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients
Salad
3 whole eggs
8 slices bacon
1 package, white button mushrooms
sliced red onion
1 package baby spinach

Warm Bacon Vinaigrette
3 tablespoons reserved bacon grease
3 tablespoons red wine vinegar
2 teaspoons sugar
1/2 teaspoon dijon mustard
dash of salt

Directions
Begin with boiling your eggs. A great method to boiling eggs is to place your egg in a small sauce pan and fill your pan 3/4 full with water.  Bring your water to a boil.  Then turn off the heat, cover the pan with a lid, and let it sit for 20 minutes. Once your timer goes off, drain the water out of the pot and fill it immediately with cold water.  Let your eggs sit until the rest of your ingredients are prepared.

Fry your bacon in a large saute pan over medium/high heat until nice and crisp. Transfer to a plate lined with paper towel. Reserve 3 tablespoons of bacon fat and set aside.

Meanwhile, prepare the rest of your ingredients by washing your mushrooms and slicing them into 1/2 inch thick slices. Slice your red onion into thin slivers. Then wash your spinach, remove the stems, and spin dry it.

Once your ingredients are ready, combine your vinaigrette ingredients into the same pan you fried the bacon in. Over medium/low heat, whisk your ingredients until combined and warmed.

Plate your spinach, drizzle with vinaigrette, top with your mushrooms, red onion, crumbled bacon, and sliced boiled egg. Serve and enjoy!