Name: Warm Spinach Salad with Mushrooms, Avocado & Bacon Mustard Dressing
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 avocados; 3 (142 g) pkg baby spinach; 12 slices bacon; 6 eggs; 1 ½ medium red onions; 0.68 kg white mushrooms; apple cider vinegar; black pepper; brown sugar; Dijon mustard; extra virgin olive oil; salt

Warm Spinach Salad with Mushrooms, Avocado & Bacon Mustard DressingWarm Spinach Salad with Mushrooms, Avocado & Bacon Mustard Dressing — a 30-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 avocados

3 (142 g) pkg baby spinach

12 slices bacon

6 eggs

1 ½ medium red onions

0.68 kg white mushrooms

apple cider vinegar

black pepper

brown sugar

Dijon mustard

extra virgin olive oil

salt

Instructions

Place eggs in a medium saucepan, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 8 minutes. Drain hot water and add ice or run under cold water to cool.

Preheat a large skillet over medium-high heat.

Add the bacon to the skillet and cook until crispy, 3-5 minutes per side. Work in batches if necessary.

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Peel and thinly slice the onions. Slice the mushrooms.

Once the bacon is cooked, use a slotted spoon to transfer to a plate lined with paper towels; pat to remove excess oil. Crumble or chop into small pieces.

Return skillet (with bacon fat) to the stove over medium heat. Add the onions, mushrooms, and salt; cook, stirring occasionally, until vegetables soften, 6-7 minutes. Leaving bacon fat in the skillet, transfer the vegetables to a plate; set aside.

Return the skillet to medium heat. Add the vinegar, brown sugar, oil, Dijon, salt, and pepper. Whisk vigorously, scraping the bottom of the skillet to incorporate any browned bits. Bring to a simmer and reduce heat, whisking occasionally, until dressing thickens, about 2 minutes. Remove from heat.

Halve and pit the avocados; slice crosswise while still in the skin and scoop out with a spoon.

Peel and slice the eggs.

In a large bowl, combine the spinach, bacon, onion, mushrooms, avocado, and dressing from the skillet. Toss to combine.

Divide the salad between plates or bowls. Top with the sliced egg and enjoy!

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