An excellent vitamin salad rich in different flavors and textures. It differs from other spinach salads in that in only fresh herbs, and all other ingredients cooked. Crispy bacon, caramelized red onion and champignons are added to the salad warm, and complemented on top cold boiled eggs. The whole salad is poured with hot dressing, as a result, part of the leaves will wither and the salad will fill additional texture. For frying mushrooms and onions, as well as for for cooking hot dressing, fat melted during frying bacon, so the first thing to start is to cook it with Nutrition value of one serving: (total 6) Calories 270, total fats 22.5 g., saturated fats g., proteins one 0 g., carbohydrates 7 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 1 hour. Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 whole eggs
- Ice
- 7 slices of fatty pepper bacon
- 1 small red onion
- 1 pack of champignons
- 3 tbsp. l red wine vinegar
- 2 tsp Sahara
- 0.5 tsp Dijon mustard
- Some salt
- 220 gr fresh spinach, washed, dried and cropped
Recipes with similar ingredients: eggs, bacon, red onion, mushrooms champignons, wine vinegar, sugar, Dijon mustard, spinach
Recipe preparation:
- Put the eggs in a saucepan, fill with water and bring to boiling. Then turn off the heat and leave in water for 20 minutes. Drain and sprinkle ice on the eggs.
- Fry the bacon in a pan until it becomes crispy / chewy. Transfer to a paper towel. Drain the fat into the cup and set aside. Wipe the pan with paper with a towel.
- Chop the red onion very thinly and then add to the pan. Fry slowly until the onion is caramelized and reduced in volume. Put on a plate.
- Cut the mushrooms and add them to the same pan, when adding some fat melted from bacon. Fry over low heat until they darken. Put on a plate. Chop the bacon. Peel and chop the eggs.
Prepare a hot dressing:
In a small saucepan or pan, add 3 tbsp. l fat from under bacon, vinegar, sugar, Dijon mustard and salt and heat on moderately high heat. While stirring, bring to a boil. Put in a large bowl of spinach. Top with onions, mushrooms and bacon. Pour hot dressing; mix. Lay eggs on top and serve.
