Target: 6 × 4 inches · landscape

Classic Spinach Salad

43 min · 4 side servings

Ingredients

□ 10 oz baby spinach, washed and thoroughly dried

□ 6 thick-cut bacon slices

□ 4 large eggs

□ 2 cups ice, for chilling eggs

□ 1/2 small red onion

□ 8 oz cremini mushrooms

□ 3 tbsp apple cider vinegar

□ 1 tbsp water

□ 1 tsp Dijon mustard

□ 1 tsp granulated sugar

□ 1/4 tsp kosher salt

□ 1/4 tsp freshly ground black pepper

1. Cover eggs with cool water; boil, cover off heat for 10 minutes, then chill with ice for 8 minutes and peel.

2. Render bacon over medium-low until crisp; leave 2 tbsp fat. Thoroughly dry spinach and slice the onion and mushrooms.

3. Whisk dressing ingredients into the skillet over low heat just until glossy. Toss spinach with mushrooms and onion.

4. Top with egg slices and crisp bacon. Drizzle on warm, non-bubbling dressing, toss lightly, and serve promptly.

Cook’s note: Keep the spinach thoroughly dry and dress it only when the warm bacon dressing is ready to serve.