Ingredients
- 1 (8 ounce) bag spinach leaves, cleaned, stems removed
- 1 (8 ounce) container button mushrooms, cleaned, sliced
- ½ red onion, peeled, thinly sliced
- 3 slices bacon, cooked, crumbled
- 2 hardboiled eggs, chopped
- 1 clove garlic, minced
- ½ cup olive oil
- ¼ cup cider vinegar
- ½ teaspoon salt
- ½ teaspoon onion salt
- 3 tablespoons lemon juice
Preparation
Layer spinach, mushrooms, sliced onion, bacon and chopped egg in a large salad bowl.
Combine garlic, oil, vinegar, salt, onion salt, and lemon juice in a jar with a lid. Seal lid and shake to fully combine.
Salad and dressing can both be made ahead. When ready to serve, pour dressing over salad and toss well.
Serves 10-12
About this recipe
Andrea Weigl is the author of Pickles and Preserves and the Associate Features Editor for the News and Observer. She may be a transplant, but she’s southern in her soul. Don’t let this simple looking recipe deceive you — it’s packed with flavor!
“This recipe appeared on our holiday table starting in the 1980s after it appeared in the Pittsburgh Post-Gazette. It has stayed there ever since. People fight over who gets to eat the leftovers.”
