Mama's Spinach Salad With Mushrooms

In 'Bon Appetit Ya'll' by Virginia Willis

• Ready In: 52 mins
• Serves: 4-6

Ingredients

• Italian Salad Dressing

• 6  tablespoons extra virgin olive oil
• 2  tablespoons red wine vinegar
• 1  tablespoon  chopped fresh flat-leaf parsley
• 1  tablespoon fresh lemon juice
• 2  garlic cloves, very finely chopped
• 1  teaspoon dried basil, crumbled
• 1⁄4 teaspoon red pepper flakes
•  dried oregano, crushed (a pinch)
•  coarse salt
•  fresh ground black pepper

• Salad

• 6  slices  thick cut bacon, cut into lardons
• 1⁄2 red onion, thinly sliced
• 1  lb fresh spinach, coarse stems removed
• 12  large white button mushrooms, sliced
• 2 -3  hard-boiled eggs, peeled and quartered
•  coarse salt
•  fresh ground black pepper

Directions

1. Make the dressing: combine the oil, vinegar, parsley, lemon juice, garlic, basil, red pepper, and oregano in a small jar; shake to blend.
2. Season with salt and pepper to taste.
3. Make the salad: line a plate with paper towels; heat a large skillet over moderate heat.
4. Add in the bacon; cook until crisp and brown, 5-7 minutes.
5. Using slotted spoon, transfer bacon to plate; set aside.
6. Drain off all but 1 tablespoon of fat from skillet.
7. Add in red onion; cook until tender, about 2 minutes; set aside.
8. To assemble the salad, place the spinach in a large bowl; add the reserved bacon and onion, mushrooms, and eggs.
9. Drizzle over a little of the salad dressing; toss to coat, adding more if needed.
10. Taste and adjust seasoning with salt and pepper; serve immediately.