Prep Ahead
Spinach-and-Mushroom Salad with Hard-Cooked Eggs
Ingredients
- 4 slices nitrite-free bacon
- 4 large eggs
- 1½ tsp salt, divided
- 2 tsp raw honey
- 2 Tbsp apple cider vinegar
- 2 Tbsp water
- 1 (16-oz) pkg spinach
- 1 cup sliced mushrooms
Instructions
- Cook bacon in a large skillet over medium heat until crisp. Drain, reserving 2 Tbsp drippings in skillet.
- Place eggs in a single layer in a stainless steel saucepan. Add water to cover and 1 tsp salt to aid in peeling. Bring to a boil. Remove from heat; let stand, covered, 15 minutes.
- Drain. Run cold water over eggs. Peel and slice eggs.
- Return reserved drippings to low heat in skillet, and add honey, vinegar, water, and ½ tsp salt. Keep warm over low heat.
- Place spinach in a large bowl, and drizzle with warm dressing. Mix well. Top each salad with mushrooms, bacon, and sliced eggs.
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