Pescatarian Classic Spinach Salad

Total time30 min

Prep time15 min

Cook time15 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the salad

6 oz baby spinach
organicgirl Organic Baby Spinach Washed - 5 Oz Dole Baby Spinach 5.5 Oz - 5.5 OZ Fresh Express Greens Baby Spinach Salad - 5 Oz organicgirl Baby Spinach - 10 Oz.Fresh Express Salad Greens Baby Spinach - 10 Oz
See all
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 only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
1 small shallot, finely minced
3 tbsp red wine vinegar
1 tsp dijon mustard
1 tsp sugar
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!