Salad: United States – Warm Bacon and Spinach Salad

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

6 cups (180 g) baby spinach, washed and spun dry
6 slices bacon, diced
8 oz (225 g) cremini or button mushrooms, sliced
2 tbsp (30 ml) red wine vinegar or cider vinegar
1 tsp Dijon mustard (optional)
4 hard-boiled eggs, quartered
Salt to taste
Freshly ground black pepper to taste

Instructions

1. Cook diced bacon in a skillet until crisp; remove and drain on paper towel, reserving drippings.  
2. In the warm bacon drippings, sauté sliced mushrooms briefly, then remove pan from heat and stir in 2 tbsp vinegar and 1 tsp Dijon if using.  
3. Place baby spinach in a bowl, pour the warm mushroom-and-bacon dressing over the greens, and toss to wilt slightly.  
4. Top with crisp bacon pieces, quartered hard-boiled eggs, season with salt and pepper, and serve immediately.