This salad is easy to make and is the perfect starter course if you're serving a multi-course meal. It can't be prepared ahead of time, however, so make sure you plan accordingly. You may notice in the picture that there aren't any hard-boiled eggs atop the salad...that's because I have yet to perfect my hard-boiling skills! Though I managed to prepare a few dozen of them successfully last Spring for dyeing Easter Eggs, the two I attempted this time were rather runny when I cracked them open. Live and learn!
My only suggestion (aside from properly hard-boiling your eggs!) is to saute the mushrooms before tossing in the salad. The raw mushrooms were fine, but I think they would've been preferred lightly sauteed. Again, live and learn! ;)
One Year Ago: Slow-Cooker Orange Chicken (I was also running the Chicago Marathon exactly one year ago. CRAZY!)
Two Years Ago: Whole Wheat Pizza Dough
Wilted Spinach Salad
from the Always Superb cookbook
-6 cups torn fresh spinach
-1 cup sliced fresh mushrooms
-1/4 cup sliced green onions
-3 slices bacon
-2 tbsp vinegar
-1 tsp sugar
-1/4 tsp salt
-1 hard-boiled egg, chopped
1. Combine the spinach, mushrooms, and green onions in a bowl.
2. Cook the bacon in a skillet until crisp. Remove bacon, reserving the drippings. Crumble the bacon and set aside.
3. In a small bowl, stir the vinegar, sugar, and salt into the reserved drippings in the skillet. Bring to a boil. Remove from the heat. Add the spinach mixture and toss to coat. Spoon into a serving dish.
4. Sprinkle the egg and cooked bacon over the top of the salad. Serve immediately