Bacon, Eggs, Champignons, Bread, Summer recipes, Summer salad, Spinach, Salads

Salad with warm bacon dressing

In the summer, too, there are cool days, and then you want something more dense than the usual vegetable salad. Just for this occasion, a salad with warm dressing is suitable.

Ingredients

Servings 4–6
  • 250 g baby spinach
  • 250 g thin slices of bacon
  • 5 boiled eggs
  • 150 g champignons
  • 1 small red onion
  • 1 glass of grated cheese
  • 5 slices of white bread
  • 1/3 cup red wine vinegar
  • 1 st. l. Dijon mustard
  • 1 st. l. Teddy bear
  • olive oil
  • salt, freshly ground black pepper

Cooking

Step 1

Cut off the crusts from the bread, cut the crumb into small cubes. Put on a baking sheet covered with parchment, sprinkle with olive oil and place in the oven, preheated to 180 ˚С. Bake until golden brown, stirring once during this time.

Step 2

Heat some olive oil in a frying pan and fry the bacon until crispy. Transfer to paper towels. 2 slices of bacon, very finely chopped, cut the rest into slices.

Step 3

In the pan where the bacon was fried, leave 3 tbsp. l. fat, drain the rest. Add vinegar, mustard, honey and 2 tbsp. l. olive oil and put on fire, cook 1 minute. Add finely chopped bacon and cool slightly.

Step 4

Peel the onion, cut into thin half rings and rinse in cold water. Cut mushrooms into thin slices. Peel the eggs and cut into slices.

Step 5

Combine spinach, mushrooms, eggs, croutons and bacon pieces in a salad bowl. Drizzle dressing over salad, sprinkle with cheese, toss and serve immediately.

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