This is my favourite spinach salad.
I particularly love the garlicky dressing, which I've used on other salads in the past too...mmm. It's a Best of Bridge recipe that my mom has been serving since I was a kid. I hope she never stops.
This blog post comes from a previous post about a bacon-themed supper club night that The Hubby and I did with some friends. I want it to be that night again right now. If you want to read the full blog post about Bacon Night, click here to go back to that page. Otherwise, enjoy...
Spinach Salad with Bacon, Egg, and Mushrooms
Makes: 4 - 6 servings
- 1 garlic clove, minced
- 2 tbsp. cider vinegar or red wine vinegar
- 1 tsp. sugar
- 1/2 tsp. salt
- 1 tsp. dry mustard
- 1/2 tsp freshly ground pepper
- 1/4 cup salad oil
- 8 cups baby spinach, stems removed
- 3 hard-cooked eggs, sliced or grated
- 8 slices bacon, cooked and crumbled
- 4 green onions, finely sliced
- fresh mushrooms, sliced
In a jar or other container with a lid, mix together all of the dressing ingredients, shake well, and refrigerate for an hour or longer (or use right away). In a salad bowl, combine the spinach, eggs, bacon, green onions, and mushrooms, and toss with dressing.
Recipe Source: The Best of Bridge (and my mom)