SPINACH SALAD WITH WARM BACON AND MUSHROOM VINAIGRETTE

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while maintaining flavor.

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese offers a similar tangy flavor.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide crunch with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point.

Place eggs in a pan and cover in cold water. Bring to a boil, boiling for 2 minutes. Then cover and turn heat off; allow to sit for 15 minutes. Drain, cover with cold ice water. Allow to cool entirely. Crack gently all over the egg and carefully peel.

Saute bacon until crisp. Remove to a paper towel-lined tray. Pour bacon grease into a glass measuring cup. It should measure right at ¼ cup.

Over medium low heat, saute chopped mushrooms until tender in the same pan the bacon was cooked in. Stir in shallots and garlic for about 2 minutes.

Pour grease back into the pan, add vinegar and brown sugar. Stir well. Add pinch of salt and pepper. Add crisped bacon pieces to the warm dressing. Taste for seasoning.

Put spinach in a large bowl, pour warm dressing on spinach and toss well. Divide among plates, topping with eggs, avocado, sliced red onions, and crumbled cheese.

Cooking Techniques

Spice Level:

Allergens