Tuesday, October 25, 2011

Oh My Goodness

A couple weeks ago I received an email from my dear sister in law. She sent me a recipe I just had to try. We loved it. As she put it, "definite man food in salad form!" Thank you dear sister in law. I am definitely going to make it again and again. Husband loved it too. He even took leftovers (just a tiny bit) for lunch the next day. Wow! What a great treat. I forgot to make the eggs; I am sure it would be even better with them. Thank you!

Hot Spinach Bacon Salad

3 whole eggs
7 slices Thick Cut, Peppered Bacon (I used 1/2 package of the regular stuff)
1 whole Red Onion, Small
1 package Mushrooms, white button
8 oz baby spinach, washed dried and stemmed
3 T bacon grease
3 T red wine vinegar
2 t sugar
1/2 t Dijon mustard
dash of salt

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 paper towel.

Remove 3 tablespoons grease and set aside. Add 2 additional tablespoons of grease on 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 T bacon grease, vinegar, sugar and Dijon to a small sauce pan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.

Add Spinach 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.


  1. Thanks for lunch today Ali!
    You always have something yummy in your kitchen!
    Love you!

  2. I'm so glad you liked it! It's definitely one of our favorites! :)