Pioneer Woman's Spinach Salad

 

I made this today and it was over the top delicious.  The difference is caramelized onions.  You saute onions in bacon drippings and it takes away the hot, raw taste.  This recipe is absolutely delicious.  Thanks Pioneer Woman, you’ve done it again.

This is her recipe and below is her original link which you will want to look at for step by step directions.

INGREDIENTS

• 3 whole Eggs
• 7 slices Thick Cut, Peppered Bacon
• 1 whole Red Onion, Small
• 1 package Mushrooms, White Button
• 8 ounces, weight Baby Spinach, Washed Dried And Stems Removed
• 3 Tablespoons Reserved Bacon Grease
• 3 Tablespoons Red Wine Vinegar
• 2 teaspoons Sugar - I used 3 drops EZ-Sweetz
• 1/2 teaspoon Dijon Mustard
• 1 dash Salt

INSTRUCTIONS

Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.

Fry bacon until crispy/chewy. Remove to a paper towel. 

Remove 3 tablespoons grease and set aside. 

Add 2 add'l tablespoons of grease to a separate skillet over medium heat.

Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.

Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.

Chop bacon.

Peel and slice eggs.

Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.

Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.
Arrange eggs over the top and serve.

Enjoy!

Link to PIONEER WOMAN’s original recipe here