Spinach Salad

Fresh, crisp, and bright.

Why You'll Love This Recipe

• Diner-style spinach salad at home.
• Warm dressing + cold spinach = magic.
• Hearty enough to be lunch.
• Naturally gluten-free.
• Salty, tangy, savory.

Ingredient Notes

• Baby spinach is tender; mature spinach is more robust.
• Cremini mushrooms have more flavor than white button.
• Real bacon (not turkey) provides the dressing fat.

Ingredient Substitutions

• Add toasted walnuts or pecans.
• Crumbled blue cheese or goat cheese.
• Pear or apple slices for sweetness.

Equipment Needed

• Large skillet
• Big salad bowl

Prep Tips

• Have bowl ready before pouring hot dressing — speed matters.
• Slice mushrooms even thickness.

Instructions

1. 1

   Gather and prep: 5 oz baby spinach, 1 bacon, 1 large egg, 8 oz mushrooms, sliced, 1 medium onion, diced, 1 tbsp olive oil, 1 tbsp vinegar, 1 tbsp mustard. dice the onion before you start cooking.

2. 2

   Cook bacon, crumble.

3. 3

   Whisk oil, vinegar, mustard for dressing.

4. 4

   Toss spinach with mushrooms, onion, egg, bacon.

Artsi Pro Tips

• Bacon fat dressing is the soul — don't skip.
• Pour dressing while hot to wilt spinach just slightly.
• Serve immediately — sits and turns to slime.

Common Mistakes

• Letting salad sit — slimy spinach.
• Cold dressing — defeats the purpose.
• Soggy bacon — needs to crisp.

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