Harvest Spinach Salad Recipe
A bed of baby spinach with hard-boiled egg, crumbled bacon, and sliced mushrooms, topped with a warm bacon shallot dressing.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Dressing
Method
Salad Preparation
- 1
Prepare the spinach
Rinse the baby spinach under cold water, then dry it using a salad spinner or by gently patting it with a paper towel. Place the spinach in a large salad bowl.
- 2
Prepare the hard-boiled eggs
Peel the hard-boiled eggs and slice them into quarters. Set aside.
- 3
- 4
Dressing Preparation
- 5
Make the dressing
Using the same skillet with the bacon drippings, add the finely chopped shallots and sauté over medium heat for 2-3 minutes until softened and translucent.
- 6
Combine ingredients
Add the apple cider vinegar, Dijon mustard, honey, salt, and black pepper to the skillet with the shallots. Stir to combine and let it cook for another minute until slightly thickened.
- 7
Dress the salad
Pour the warm dressing over the spinach, mushrooms, and crumbled bacon in the salad bowl. Gently toss the salad to coat all ingredients with the dressing.
- 8
Serve the salad
Top the salad with the quartered hard-boiled eggs and serve immediately while the dressing is still warm.