Making Wilted Spinach Salad

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked paprika

Turkey bacon reduces calories while maintaining a smoky flavor.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Chickpeas add protein and are budget-friendly.

apple cider vinegar

🥗Healthier: lemon juice

💰Cheaper: white vinegar

Lemon juice provides acidity with fewer calories.

Dijon mustard

🥗Healthier: yellow mustard

💰Cheaper: honey mustard

Honey mustard adds sweetness at a lower cost.

Cook 4 strips of diced bacon in a skillet until crispy, rendering the fat.

Transfer bacon to a paper towel-lined dish and leave 1 tablespoon of bacon fat in the skillet.

Sauté 2 tablespoons of finely minced onion in the bacon fat for a couple of minutes until softened.

Add 1/2 cup apple cider vinegar, 2 tablespoons sugar, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon dry mustard to the skillet.

Whisk the dressing until combined and the dry mustard is dissolved.

Remove from heat and add the cooked bacon back into the dressing.

Pour a spoonful of the warm dressing over the 10 ounces of baby spinach to wilt it.

Add the sautéed mushrooms and chopped hard-boiled eggs to the wilted spinach.

Pour the remaining dressing over the salad and gently toss to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens