Classic Spinach Salad

Tender spinach, crisp bacon, hard-cooked eggs, red onion, and mushrooms meet a warm bacon-vinegar dressing for a classic side salad or light lunch.

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

Saucepan with lid · Large skillet · Salad spinner · Mixing bowl · Whisk · Slotted spoon · Serving bowl

Keep the leaves tender

Dry spinach thoroughly and take the dressing off the heat as soon as the sugar dissolves; toss only at serving time.

Serve warm

Bring the salad to the table as soon as it is dressed, while the bacon is crisp and the eggs are still distinct.

01. Cover the eggs with cool water, bring to a boil, then cover off heat for 10 minutes so the yolks set gently.

02. Chill the eggs with ice for 8 minutes, then peel under a thin stream of water and pat dry.

03. Cook bacon over medium-low until crisp, then reserve about 2 tablespoons of fat in the skillet for the dressing.

04. Rinse spinach if needed and dry it thoroughly; thinly slice the onion and mushrooms while the bacon drains.

05. Whisk vinegar, water, Dijon, sugar, salt, and pepper into the reserved fat over low heat, stopping before it boils.

06. Toss the dry spinach gently with the mushrooms and onion so the vegetables are spread through the bowl.

07. Arrange sliced eggs and crumbled bacon over the salad, keeping the crisp bacon on top.

08. When the dressing stops bubbling but is still warm, drizzle and toss lightly; serve promptly to keep the spinach tender.