Red Meat Allergy Friendly Classic Spinach Salad
Total time30 min
Prep time15 min
Cook time15 min
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Learn more →Ingredients
4 servings
For the salad
- 6 oz baby spinach
- 6 oz cremini mushrooms, thinly sliced
- ¼ medium red onion, very thinly sliced
- 4 large eggs, hard-boiled and quartered
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For the dressing
- 6 strips bacon
Chef's tipCook 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
- 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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