Spinach Salad

Hey Y'all,

    I hope that everyone is enjoying this very short week.  I can't believe the weekend is almost here, which is very exciting.  We are having some home repairs being done right now.  It is so dusty in the house but it will all look good in the end.  Have been busy working at my second job and my sister is pool manager so she has been extremely busy.  We booked a vacation last night for the end of summer and I am super excited.  Nothing like laying by the beach with a drink in hand.   We have been busy coming up with new recipes and trying different ones as well.  This salad I made back around Easter and it was so delicious.  It is a salad that can go with anything that you are making as a main dish. 
    The ingredients that you will need are 3 eggs, 7 slices thick cut peppered bacon, 1 red onion, 1 pkg. white button mushrooms, 3 tbsp. red wine vinegar, 2 tsp. sugar, 1 tsp. dijon mustard, salt, and 1 bag of baby spinach.

    First thing you are going to do is place the eggs in a pot of water and add salt to the water. The salt helps the egg shells come off easier.  Heat over medium heat and when it begins to boil start the timer for 5 - 7 minutes.  Turn off the heat and let them sit in the water for 10 - 15 minutes.  Empty out the water and peel the eggs.  Leave them in a bowl until ready to use.  Heat a skillet on medium.  Add the bacon to the skillet and cook till done.  Place the bacon on a paper lined plate to drain the grease and once bacon has cooled chop into bite size pieces.  Slice the red onion and mushrooms add to the bacon grease.  Cook them slowly until they are caramelized.  Remove from the skillet and place them on a plate.  Remove 3 tbsp. bacon grease and place in a bowl.  Dump out the rest of the grease.  Add the bacon grease back to the pan along with red wine vinegar, sugar, dijon mustard and salt.  Heat on medium heat and whisk together.  Once dressing starts to bubble.  Remove from heat.  In a large bowl add the spinach and place the onion mushroom mixture  and bacon on top.  Pour the dressing on top of the salad and toss together.  Slice and arrange the eggs on top.  Serve and Enjoy. 

    This salad is salty, sweet, crisp and amazing!!!!  I love that you get the salty and crunch from the bacon.  The onions become sweet and mushrooms have so much flavor from the bacon grease.  The dressing is a bit tangy but yet smoky at the same time.  The mustard and vinegar brings in that tang aspect and bacon grease gives it a bit of a smoky flavor.  The egg you can either do a soft boiled egg or hard boiled which ever one you prefer is fine.  The eggs adds a nice texture to the salad because the spinach wilts when you pour the dressing on top of the salad.  If you wanted to add chicken or seafood on top of this salad, you can then make it a main course.  I hope that your family and friends enjoy this salad as much as mine did.  Next time I am going to bring y'all Stuffed Green Chile and Cheese Pork Tenderloin.  It is spicy yet not to spicy and delicious.  Have a wonderful day and see y'all next time.