Name: Spinach Salad with Warm Bacon Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 10 ounce baby spinach; 4 ounce white or cremini mushrooms (thinly sliced); ¼ red onion (very thinly sliced); 3 large eggs; 6 slice thick-cut bacon (chopped); 1 medium shallot (minced); 3 tablespoon apple cider vinegar; 1 tablespoon light brown sugar (or honey); 1 teaspoon Dijon mustard; 2 tablespoon olive oil; ¼ teaspoon kosher salt; ¼ teaspoon black pepper

Instructions

Hard-boil the eggs
Hard-boil the eggs:
Place 3 eggs in a saucepan, cover with cold water, and bring to a boil. Turn off the heat, cover, and let sit for 12 minutes, then cool in ice water, peel, and slice.
Build the salad
Build the salad:
Place 10 ounces baby spinach, 4 ounces sliced mushrooms, and the thinly sliced red onion in a large heatproof bowl.
Crisp the bacon
Crisp the bacon:
Cook 6 slices chopped bacon in a skillet over medium heat for 7 to 8 minutes, until crisp. Transfer to paper towels and pour off all but 2 tablespoons of the drippings.
Make the warm dressing
Make the warm dressing:
Add 1 minced shallot to the drippings and cook for 1 minute. Off the heat, whisk in 3 tablespoons apple cider vinegar, 1 tablespoon brown sugar, 1 teaspoon Dijon, 2 tablespoons olive oil, ¼ teaspoon kosher salt, and ¼ teaspoon black pepper.
Toss and serve
Toss and serve:
Pour the warm dressing over the spinach and toss until slightly wilted. Top the spinach salad with the sliced eggs and crispy bacon and serve right away.

Tips

Pour the dressing over the spinach while it's still warm; that's what gives this salad its signature soft, lightly wilted texture. Thick-cut bacon renders more drippings and stays meatier. For a fresh, no-cook version, try strawberries, feta, and pecans with a balsamic vinaigrette instead.

Storage

This spinach salad is best eaten right away. Store leftover bacon, eggs, and dressing separately in the refrigerator for up to 3 days and rewarm the dressing before using.