The Pioneer Woman's Spinach Salad

Erin,

This spinach salad rocks. It has bacon, eggs, onions, and mushrooms. I know you are not a huge fan of mushrooms or onions but it really makes the salad. Just give it a try, you will thank me later.



Ingredients:
3 hard boiled eggs, sliced
7 slices Thick Cut Bacon
1 whole Red Onion, Small
1 package Mushrooms, White Button
8 ounces (1 package) Baby Spinach, Washed Dried And Stems Removed
3 Tablespoons Reserved Bacon Grease
3 Tablespoons Red Wine Vinegar
2 teaspoons Sugar
1/2 teaspoon Dijon Mustard
1 dash Salt

Directions:
1. Fry bacon until crispy/chewy. Remove to a paper towel. Remove 3 tablespoons grease and set aside.
2. Add 2 additional tablespoons of bacon grease to a separate skillet over medium heat.
3. Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced(About 15 minutes). Remove to a plate and set aside.
4. Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.

To make the dressing:
1. Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.

Add spinach to a large bowl. Arrange onions, mushrooms, and crumbled bacon on top. Pour hot dressing over the top; toss to combine.Arrange eggs over the top and serve.