I really love this recipe for Spinach Salad with Warm Bacon Dressing:
It has such gorgeous colors, is simple to make and always tastes amazing. I served the salad with a Hamburger Helper Beef Stroganoff:
... to which I added fresh mushrooms and diced onion.
Spinach Salad with Warm Bacon Dressing
1 bag baby spinach
2 large eggs
8 pieces thick-sliced bacon, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced
Hard boil the eggs - place eggs in a pot of cold water. Bring to a boil. Cover and remove from the heat. Let sit for 10 minutes then put eggs in a bowl filled with cold water and ice. Allow to cool, then peel and cut into 4 wedges.
While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Divide the spinach between 4 plates or bowls and evenly divide the egg among them. Season with pepper, as desired. Serve immediately.