Total Time
30mins
Prep 15 mins
Cook 15 mins

My family really likes this salad. The dressing is tangy! I sometimes add croutons to give it more crunch. I'm not sure how long it takes to make as you can cook the bacon and boil the eggs at the same time.

Ingredients Nutrition

Directions

  1. Arrange the spinach, mushrooms, onions, and eggs in a large salad bowl.
  2. Cook the bacon until crisp, drain, and reserve the drippings in the pan.
  3. Crumble the bacon over the spinach.
  4. To the drippings add the remaining ingredients and bring to a boil.
  5. Cook for 2-4 minutes.
  6. Pour over the salad and toss.
  7. This is a note to the reviewer that didn't like the fact that the salad wilted when the hot dressing was added--it is supposed to that's what happens when spinach is cooked. And please do not cool the dressing as that will make it like cold grease (from the bacon grease). It needs to be hot when added. That is why this salad is not very good left over. Thanks, Vicky.

Reviews

(7)
Most Helpful

Made this salad last night to go along with a mexican entree. We all enjoyed the flavor and the dressing was excellent. I did not have mushrooms so I added sliced water chestnuts and a sprinkle of pine nuts. Perfect! Thanks for sharing this recipe

BoxO'Wine January 15, 2003

Love it - Just like my mom makes!

ktmesh June 21, 2009

Thanks so much for this recipe..it's just what I was looking for! The only thing I did differently was add some feta cheese and a few sliced roma tomatoes to give it more of a mediterranen feel. It was great!

advomommie March 25, 2006

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