Anti Inflammatory Classic Spinach Salad

Total time30 min

Prep time15 min

Cook time15 min

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Ingredients

4 servings

For the salad

6 oz baby spinach
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6 oz cremini mushrooms, thinly sliced
¼ medium red onion, very thinly sliced
4 large eggs, hard-boiled and quartered

For the dressing

6 strips bacon
Chef's tip
Cook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed.
1 small shallot, finely minced
3 tbsp red wine vinegar
1 tsp dijon mustard
1 tsp sugar
Ingredient note
Added sugar is limited on an anti-inflammatory diet because it can promote inflammation, but the small amount (~1/4 tsp per serving) of white sugar here is likely fine. If you prefer to always avoid white sugar, please tap it and change its rating to Red.
¼ tsp black pepper
¼ tsp salt

Instructions

1
Place the spinach, mushrooms, and red onion in a large salad bowl and set aside.
2
Cook the bacon in a large skillet over medium heat, turning occasionally, until the fat has rendered and the strips are crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate, leaving the rendered fat in the skillet. Once cool enough to handle, crumble the bacon into bite-sized pieces.

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