Tuesday, April 8, 2014

Bacon, Eggs, Mushroom & Mixed Green Salad with a Warm Bacon Dressing

I’m trying to be healthier lately…but I'm failing.

Spring means salads, eating healthier and running more.  I need to get my butt back into shape!  I have some goals for this year that I hope to accomplish.  I’ve posted a lot of good sweets lately, and it’s time to refocus!  Even though this salad is great, it’s not one of the healthiest salads out there.  I’m just warning you-because it IS addicting!  I mean, bacon, eggs & sautéed mushrooms…made into a salad is pure heaven!  The warm bacon vinaigrette is perfect with it.  You don’t have to add all the dressing, but if you refrigerate the dressing you may want to warm the container with some warm water so that the dressing is smooth.  

Peppered bacon is a must for this recipe-I LOVE this stuff!  Some of it stuck to the bottom of the pan so when I sautéed the onions and the mushrooms, they got some of the letover peppered bits-delicious!  This salad was gone in no time…and makes for great leftovers!

Bacon, Eggs, Mushroom & Mixed Green Salad with a Warm Bacon Dressing

Serves 6-8

INGREDIENTS

4 whole eggs, cooked, peeled & sliced

8 slices thick cut peppered bacon

1 whole small red onion, sliced

6 white button mushrooms, sliced

8 cups mixed field greens

3 tablespoons reserved bacon grease

3 tablespoons red wine vinegar

2 teaspoons sugar

1 teaspoon dijon mustard

Salt, to taste

DIRECTION

In a saucepan or skillet, fry the bacon until crisp. Remove and place on a paper towel.  Chop the bacon into small pieces. Remove 3 of the tablespoons of bacon grease and set aside.  

Use a small amount of the bacon grease to sauté the onions until caramelized. Remove from pan and add the sliced mushrooms until cooked.

Mix the bacon grease, red wine vinegar, sugar, mustard & salt (to taste) in a small saucepan. Whisk together and heat thoroughly.

In a large bowl, add the mixed greens & arrange the onions, mushroom & bacon. Pour the dressing over the top and toss to combine. Arrange the eggs over the top and serve.

Source: adapted from The Pioneer Woman