Spinach and Mushroom Salad


4 slices bacon
2 teaspoons sugar
2 tablespoons cider vinegar
2 tablespoons water
1/2 teaspoon salt
1 pound fresh loose spinach
1/4 pound fresh mushrooms, sliced
2 medium-sized carrots, shredded
2 hard-cooked eggs, cut into wedges


Cook bacon, remove to paper toweling; crumble and reserve. 

Measure bacon fat, return 2 tablespoons to skillet.  Stir in sugar, vinegar, water, and salt.  Keep warm over low heat.

Wash and remove stems from spinach; dry thoroughly and break into pieces in a salad bowl.  

Pour warm dressing over and toss until coated and wilted.  

Top with mushrooms, carrots, and bacon, toss.  

Garnish with eggs. 

Makes 4 servings. 

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