Spinach & Salad

A lot of people usually cringe at the idea of eating spinach. When it comes to the term salad, they might think of lettuce, a fancy greek salad with some feta, even seafood or pasta salads, but few people think about the obvious: A spinach salad. Well, let me tell you: baby spinach could be different and it makes such an amazing (spinach) salad.

Spinach has a lot of protein and is fresh, so just give this classic spinach salad a try.

Ingredients

• Red onion – 1 piece, small, sliced thinly
• White mushrooms – 4 pieces, large, sliced
• Black pepper – to taste, freshly ground
• Kosher salt – to taste
• Dijon mustard – ½ tsp
• Red wine vinegar – 3 tbsp
• Sugar – 1 tsp
• Bacon – 8 pieces, thick slices, chopped
• Eggs – 2 pieces, large
• Young spinach – 8 ounces

Directions

1. Remove stems from the baby spinach. Wash well then drain. Thoroughly pat dry. Get a large bowl and place the washed baby spinach. Set aside.
2. Fill an electric kettle or any normal kettle with water by about 1-inch. Put the eggs inside and bring to a boil. Take the eggs and allow them to cool for a few minutes. Remove the shells then slice each of the eggs to 8 pieces. Set aside.
3. Fry bacon in a medium-sized pan. Put the cooked bacon on a plate with paper towel to get rid of excess fat. Reserve 3 tbsp of the bacon’s fat from the pan. Set aside.
4. Heat the reserved bacon fat on small saucepan over medium-level heat. Whisk Dijon mustard, sugar and red wine vinegar. Season with black pepper and kosher salt.
5. Add the onion and mushrooms to the spinach then toss. Add the bacon and the dressing. Toss to coat well.