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Spinach Salad with Hot Bacon Dressing
From Stones River Market
<p>A customer sent me this recipe and recommended that the hot bacon dressing will also work with the lettuces we have on the Market</p>Source: The Pioneer Woman (http://thepioneerwoman.com) (Entered by John Erdmann)
Serves: Serves six
7 slices Thick Cut, Peppered Bacon
1 red onion, small
1 pkg mushrooms, white button
8 oz spinach, washed, dried and stems removed or
8 oz lettuce
3 TBSP reserved bacon grease
3 TBSP red wine vinegar
2 tsp sugar
1/2 tsp dijon mustard
1 dash salt
Step by Step Instructions
- Cook eggs: cover 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 crispy/chewy. Remove to a paper towel.
- Remove 3 tablespoons grease and set aside.
- Add 2 add'l tablespoons of grease to a separate 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.
- Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.
- Add spinach or lettuce to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine. Arrange eggs over the top and serve.
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