Here is my version of the classic spinach salad. You can add a sprinkle of grated cheese or cheese chunks if you like, I prefer it this way, with a grilled cheese sandwich for lunch.
|4 oz||baby spinach|
|1||large hardboiled egg|
|2 tbsp||vegetable oil|
|2 tbsp||red wine vinegar|
|2||mushrooms, caps closed|
|4||slices Maple Leaf bacon|
|1 tsp||old fashioned course mustard|
|fresh ground pepper|
Hardboil, peel and slice egg. Slice mushrooms. In two medium bowls or plates alternatively layer spinach and mushrooms and bacon in that order. Top with eggs
In a glass whisk oil vinegar and sugar for a few minutes. If it thickens it is done, if not do not worry. At the finish stir in mustard. Top salad with this dressing about 2 tbsp.
Buy mushrooms with caps closed if you can so you can wash them. You can use pre-cooked bacon for convenience.
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