Spinach Salad | 5DollarDinners.com
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Spinach Salad

Prep Time20 mins
Cook Time30 mins
Servings: 4 persons


  • 3 eggs ($.30)
  • 7 slices thick cut, peppered bacon ($.83)
  • 1 small red onion (or 1/2 large onion) ($.29)
  • 1 package white button mushrooms (about 12 mushrooms) (omitted)
  • 8 ounces baby spinach, washed, dried, and large stems removed (free from the garden)
  • 3 tablespoons red wine vinegar ($.15)
  • 2 teaspoons sugar ($.04)
  • 1/2 teaspoon Dijon mustard ($.05)
  • Dash of salt


  • Cook eggs: cover with water, bring to a boil, then turn off heat and allow to sit in water for 20 minutes. Drain off water and add ice on top of eggs.
  • Fry bacon until crispy/chewy. Remove to a paper towel. Remove 3 tablespoons grease and set aside. Add 2 addl tablespoons of grease to a separate skillet over medium heat.
  • Slice red onions very thinly, then add to skillet. Cook slowly until onions are caramelized and reduced. Remove to a plate and set aside.
  • Slice mushrooms and add them to the same skillet. Cook slowly until caramelized and brown. Remove to a plate and set aside.
  • Chop bacon.
  • Peel and slice eggs.
  • Make hot bacon dressing: Add 3 tablespoons bacon grease, vinegar, sugar, and Dijon to a small saucepan or skillet over medium-low heat. Whisk mixture together and heat thoroughly.
  • Add spinach to a large bowl. Arrange onions, mushrooms, and bacon on top. Pour hot dressing over the top; toss to combine.
  • Arrange eggs over the top and serve.