What do you love best about the salad you see here? For most people, I’m sure the answer would be the bacon. While I do like the bacon (definite progress from a few years ago), I am all about the hard boiled eggs. I love them. (Don’t even get me started on deviled eggs. They are my kryptonite. Gah!) But aside from my love of eggs, I love this salad overall. The components just work so very well together. The eggs provide a bit of creaminess, the bacon gives bacony goodness, obviously. With the crunchy spinach leaves, earthy mushrooms and slight bite of the red onion, the combination is stellar. This would make a really nice starter to a meal or does well on its own as a light-ish meal.
For the salad:
8-12 oz. baby spinach leaves, rinsed and dried
4 oz. button mushrooms, thinly sliced
3-4 hard boiled eggs, peeled and sliced
¼ medium red onion, thinly sliced
For the dressing:
6 slices thick bacon (about 6 oz.), finely diced
¼ cup red wine vinegar
1 tsp. honey or sugar
1 tsp. Dijon mustard
Salt and pepper, to taste
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