Post by Jody on Mar 18, 2018 12:53:31 GMT -8
Ingredients:
1 (11-oz) package baby spinach
1/2 red onion, sliced
1 (8-oz) package button mushrooms, sliced
1/4 cup dried cranberries
8 bacon slices, cooked and crumbled; 3 Tbsp drippings reserved
3 Tbsp red wine vinegar
1 tsp sugar
1/2 tsp Dijon mustard
2 Tbsp fresh basil, chopped
Salt and freshly ground pepper
6 hard-boiled eggs, sliced
1/2 cup Pecorino Romano shavings
Preparation:
Toss the spinach, red onion, mushrooms, and cranberries together in a large bowl. Set aside.
Whisk together the bacon drippings, vinegar, sugar, mustard, and basil in a saucepan over low heat. Season with a pinch each of salt and pepper.
Drizzle the warm dressing over the salad and toss to combine. Add the crumbled bacon and eggs. Top with the Pecorino shavings before serving.
1 (11-oz) package baby spinach
1/2 red onion, sliced
1 (8-oz) package button mushrooms, sliced
1/4 cup dried cranberries
8 bacon slices, cooked and crumbled; 3 Tbsp drippings reserved
3 Tbsp red wine vinegar
1 tsp sugar
1/2 tsp Dijon mustard
2 Tbsp fresh basil, chopped
Salt and freshly ground pepper
6 hard-boiled eggs, sliced
1/2 cup Pecorino Romano shavings
Preparation:
Toss the spinach, red onion, mushrooms, and cranberries together in a large bowl. Set aside.
Whisk together the bacon drippings, vinegar, sugar, mustard, and basil in a saucepan over low heat. Season with a pinch each of salt and pepper.
Drizzle the warm dressing over the salad and toss to combine. Add the crumbled bacon and eggs. Top with the Pecorino shavings before serving.