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Salads - Mushroom Spinach Salad

  • 6 cups torn fresh spinach
  • 1 cup fresh mushrooms, sliced
  • ¼ cup green onions, thinly sliced
  • 3 slices bacon
  • ¼ cup vinegar
  • 1 tablespoon sugar
  • ½ teaspoon dry mustard
  • 1 hard boiled egg, chopped

Combine spinach, mushroom, and onions. Set aside. Cook bacon in skillet until crisp, put on paper towel to drain. In skillet with 2 tablespoons bacon drippings, add vinegar, sugar, and dry mustard. Bring to a boil, then remove from heat. Add spinach mixture and toss in hot skillet for 30 -50 seconds until spinach wilts. Sprinkle on bacon and chopped boiled egg. Toss and serve immediately.
Submitted By: Joyce Jackson
Carroll Farmers Co-op
Number of Servings: 0
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