Author Notes
Growing up during the summer time I remember often having this wilted spinach salad with eggs, tomatoes, mushrooms and bacon in a warm vinegarette dressing and it was so good. I am always trying to recreate that salad each time using different ingredients to see what fits just right, usually everything does. —JennT1981
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Ingredients
- Salad
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1
hard boiled egg, peeled and chopped
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4
slices turkey bacon, cooked and crumbled
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1 pound
fresh spinach, trimmed, clean and dry
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1/2 cup
cherry tomatoes, cut in half
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2
stalks celery, sliced thin
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4 ounces
white button mushrooms, sliced thin
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3 tablespoons
blue cheese crumbles
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3 tablespoons
glazed walnuts, chopped
- Dressing
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1 tablespoon
spicy mustard
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1 teaspoon
honey
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1/2 teaspoon
shallot, minced
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1 teaspoon
lemon juice
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3 tablespoons
balsamic vinegar
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1 pinch
salt, to taste
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1 pinch
pepper, to taste
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1/2 cup
olive oil
Directions
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In a medium pot cover egg with just enough water and bring to a boil.
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Cover and remove from heat, let sit about 15 minutes.
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Cool egg in fridge until ready for use.
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In the meantime heat a large skillet over medium and add bacon.
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Cook until golden and crisp, about 4 to 5 minutes per side.
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Remove to paper towel to drain and cool. Crumble when cool enough and set aside.
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In a small bowl combine, spicy mustard, honey, shallot, salt, pepper, lemon juice and balsamic vinegar.
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Stir using a whisk.
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Slowly drizzle in olive oil while whisking to emulsify the dressing.
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Pour dressing into same skillet that bacon cooked in and bring to medium heat.
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Scrape any bits from bottom using a wooden spoon.
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In a large bowl combine spinach, egg, bacon, tomato, celery, mushroom, blue cheese and nuts.
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Drizzle with warm dressing and toss gently to coat evenly and spinach begins to wilt.
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