Spinach Salad With Hard-Boiled Eggs And Bacon Vinaigrette Recipe

Name: Spinach Salad With Hard-Boiled Eggs And Bacon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 None eggs; 5 tbsp oil; 12 slices bacon; 1/4 lb mushrooms, halved; 3 None shallots, peeled, halved and sliced; 2 tbsp white wine vinegar; 1 tsp mustard; 1 1/2 tsp honey; 1/2 cup chicken stock; 1/2 lb baby spinach

Servings: persons

4 None eggs
5 tbsp oil
12 slices bacon
1/4 lb mushrooms, halved
3 None shallots, peeled, halved and sliced
2 tbsp white wine vinegar
1 tsp mustard
1 1/2 tsp honey
1/2 cup chicken stock
1/2 lb baby spinach

1
To hard boil the eggs, place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from the heat. Let eggs sit in hot water for 12 minutes, drain then run under cold water. Peel and cut in half.
2
To cook the vegetables, heat 1 tbsp oil in a frying pan and cook the bacon until crispy. Remove the bacon from the pan, and drain on paper towels to remove excess fat, then break each slice into three large pieces. In the same pan, saute the mushrooms and the shallots. Remove and set aside to cool.
3
To finish, mix the vinegar, mustard, honey and chicken stock together with the remaining oil, then season. Add the crispy bacon pieces to the vinaigrette then mix with the mushrooms, shallots and spinach. Serve the salad with two egg halves on the side of each salad.

872

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 None eggs, 5 tbsp oil, 12 slices bacon, 1/4 lb mushrooms, halved, and more.

Yes, Spinach Salad With Hard-Boiled Eggs And Bacon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach Salad With Hard-Boiled Eggs And Bacon Vinaigrette

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