Missy Tippens, here. And I have a new favorite salad to share. Let me say, first, that it takes a little longer to prepare than Ruthy's cabbage salad (which I've eaten twice this week already!). But I love my new favorite. And it's still pretty quick...
Missy's Wilted Spinach Salad
Ahead of time, boil some eggs to keep on hand for when you want this salad. Store in fridge.
Ingredients for 2 large meal size servings:
Baby spinach leaves (I buy pre-washed to make life easy)
Mushrooms (about half a container)
4 slices bacon
2 Tbs. Balsamic Vinegar
2 Tbs. Red Wine Vinegar
1 Tbs. sugar
2 Boiled eggs
(Wheat thins are optional to snack on while cooking and got included in the photo by accident!! LOL)
Fry bacon on medium heat.
While bacon is cooking, chop the mushrooms and shallot.
Remove cooked bacon to absorbent paper towels and and SAVE THE DRIPPINGS (a nice way to say grease). (For Kav and other vegetarians, just skip the bacon and heat some olive oil in the pan.)
Add scallion to the skillet and cook until translucent. Add a pinch of Kosher salt (optional, but something I feel the need to add to any vegetables I'm cooking!)
Add the vinegars, whisking constantly.
Lower temp a little and add the sugar, whisking constantly. (Be careful of how hot it is. The second time I made this, the sugar hardened and I made a very strange candy!) :) Cook a couple of minutes until reduced.
Meanwhile put however much spinach you want into a serving bowl and add the mushrooms.
Pour hot dressing over the spinach and toss immediately to slightly wilt the greens.
Top with crumbled bacon and chopped eggs. Toss.
Serve and enjoy!