Monday, February 2, 2015

Ode to the Green-ness of Veggies

A few years back my sister in law sent me a variation of this recipe.  I have been wanting to make it everyday.  However I don't think BAP and SSP would appreciate how green it is. Looking back I was a bit skeptical at first.  However after one bite, I was hooked (for life).  Thank you for the awesome recipe.

Spinach Salad with Warm Bacon Dressing
adapted from:

3 hard cooked eggs, sliced/chopped
7 slices bacon, cooked and crumbled
1 red onion, sliced
1 (8oz) pkg mushrooms, sliced
8 oz baby spinach
3 T bacon grease (reserved from making it above)
3 T red wine vinegar
2 t sugar
1/2 t Dijon mustard

In a large bowl add spinach, bacon and sliced hard cooked eggs.  Saute mushrooms and onions in 2T residual bacon grease.  Remove to spinach bowl.  Add 3T bacon grease, vinegar, sugar and Dijon in a small pan.  Whisk until thoroughly combined.  Drizzle over spinach salad. Toss.  Enjoy!