Carb Smart Bacon and Spinach Salad
with Mushrooms and Shallots
What is old is new again! Who knew that mum's sassy spinach salad with a warm bacon dressing would be so “carb smart“?
Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Whole Grain Mustard
Red Wine Vinegar
Hard Boiled Egg
Cheddar Cheese, shredded
Not included in your delivery
Before starting, wash and dry all produce. Cut bacon in half crosswise. Heat a large non-stick pan over medium heat. When hot, add bacon. Cook, flipping occasionally, until crispy, 5-7 min.** Remove the pan from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside. Reserve bacon fat in the pan.
While bacon cooks, thinly slice mushrooms. Peel, then finely chop shallot. Halve tomatoes. Quarter egg. Season tomatoes and eggs with salt and pepper.
Heat the pan with reserved bacon fat over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until softened, 5-6 min.
Add shallots to the pan with mushrooms. Cook, stirring occasionally, until beginning to soften, 1 min. Remove the pan from heat, then stir in vinegar, mustard and honey. Transfer to a large bowl.
Add spinach, cheese and tomatoes to the large bowl with mushrooms and dressing. Season with salt and pepper, to taste, then toss to combine.
Divide salad between plates. Top with eggs and crispy shallots, then crumble bacon over top.