Perfect Spinach Salad

Votes: 6

Time: 1 hour.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 270, total fat 22.5 G., saturated fats 7.5 G., proteins 10 G., carbohydrates 7 G., fiber 2 G., cholesterol 123 mg, sodium 526 mg, sugar 2 G.

A superb, vitamin-rich salad, rich in flavors and textures. It differs from other spinach salads in that only fresh greens are used, while all other ingredients are cooked. Crispy bacon, caramelized red onions, and mushrooms are added warm and topped with cold boiled eggs. The entire salad is drizzled with a hot dressing, which wilts some of the leaves and adds additional texture. Bacon fat is used to fry the mushrooms and onions, as well as to make the hot dressing, so start with that first.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 whole eggs
Ice
7 slices of fatty peppered bacon
1 small red onion
1 pack of champignons
3 tablespoons red wine vinegar
2 teaspoons of sugar
0.5 tsp Dijon mustard
A little salt
220 g fresh spinach, washed, dried and trimmed

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggs, bacon, red onion, champignon mushrooms, wine vinegar, sugar, Dijon mustard, spinach

Cooking the dish according to the recipe:

Place the eggs in a saucepan, cover with water, and bring to a boil. Then turn off the heat and let them sit in the water for 20 minutes. Drain the water and sprinkle ice on top of the eggs.
Fry the bacon in a skillet until crispy/chewy. Transfer to a paper towel. Drain the fat into a bowl and set aside. Wipe the skillet with a paper towel.

Slice the red onion very thinly and then add it to the pan. Cook slowly until the onion caramelizes and reduces in volume. Transfer to a plate.
Slice the mushrooms and add them to the same pan, adding a little rendered bacon fat if needed. Cook over low heat until they darken. Transfer to a plate. Chop the bacon. Peel and chop the eggs.

Prepare the hot dressing:

In a small saucepan or skillet, add 3 tablespoons of bacon grease, vinegar, sugar, Dijon mustard, and salt and heat over medium-high heat. Stir until the mixture comes to a boil. Add the spinach to a large bowl. Top with the onions, mushrooms, and bacon. Drizzle with the hot dressing and toss to combine. Top with the eggs and serve.

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