Cummulative Rating Servings
Makes 4 servings. Difficulty
Easy
Ingredients
1-1/2 pounds tender, young spinach leaves 6 large mushrooms, sliced 1 bunch green onions, sliced 1/2 cup cooked, gf bacon, thinly sliced 1 egg, hard-boiled
2 Tablespoons red wine vinegar 2 Tablespoons fresh lemon juice 1/4 cup extra-virgin olive oil 2 teaspoons sugar 1 teaspoon salt Freshly ground black pepper to taste
Directions
Pinch spinach leaves from stems and wash and dry them.
Combine all dressing ingredients and whisk in a bowl until thoroughly blended and emulsified. Set the dressing aside until needed.
Tear spinach leaves into bite-size pieces and place in a large salad bowl. Add mushrooms, onions, and bacon.
Toss salad with dressing until it is glossy and thoroughly coated. Serve garnished with grated hard-boiled egg.
Tips
Buy enough spinach to be able to use only the small, tender leaves.
Grated egg: Grate cooled, hard boiled egg with cheese grater over salad.