Bacon Mushroom Spinach Salad
Prep Time
Cook time
Total Time
Recipe Type: Salad
Serves: 6 servings
  • 1½ pounds baby spinach leaves
  • 2 eggs, hard boiled
  • 8 slices applewood-smoked bacon
  • 1½ cups fresh button mushrooms, washed and sliced
  • ¼ red onion, diced
  • 1 cup cherry tomatoes
  • ¾ cup olive oil
  • ¼ cup bacon fat
  • juice from one lemon
  • ½ cup red wine vinegar
  • 1 teaspoon garlic chopped
  • 2 teaspoons Dijon mustard
  • 1 teaspoon sugar
  • salt and pepper to taste
  1. Prepare hard boiled eggs and cool.
  2. Cook bacon until crisp, reserving bacon fat. Crumble bacon.
  3. Combine all dressing ingredients in a food processor or small blender at least 30 minutes in advance to allow flavors to combine. Blend until fairly smooth. Adjust seasoning if necessary and hold at room temperature. Stir the dressing before serving and adjust the seasoning again if necessary.
  4. To serve, toss spinach with light coating of dressing Season with salt and pepper if desired. Arrange leaves on plate and garnish with bacon, egg, mushrooms, onion and tomatoes.
Recipe by Finding Zest at