Breastfeeding Friendly Gluten Free Warm Bacon Spinach Salad
Total time30 min
Prep time15 min
Cook time15 min
4.7(17)
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Learn more →Ingredients
4 servings
- 6 oz thick-cut bacon, cut into 1-inch pieces
- 8 oz baby spinach
- 6 oz cremini mushrooms, thinly sliced
- ½ small red onion, very thinly sliced
- 4 large eggs, hard-boiled and quartered
For the dressing
- 3 tbsp red wine vinegar
- 1 tsp dijon mustard
- 1 tsp sugar
- salt and pepper, to taste
Instructions
- 1
Place the spinach, mushrooms, and red onion in a large salad bowl and set aside.
- 2
Cook the bacon pieces in a large skillet over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 8–10 minutes. Use a slotted spoon to transfer the bacon to a paper-towel-lined plate, leaving the drippings in the skillet. Remove the skillet from the heat and let the drippings cool for 1 minute.
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