Spinach Salad with Brown Sugar Bacon and Candied Black Pepper Pecans
A decadent version of a classic salad with added sweetness from the Brown Sugar Bacon and Candied Black Pepper Pecans!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 4 1x
- Category: Salad
- Cuisine: American
Ingredients
Scale
- 8 slices of Brown Sugar Bacon (see separate recipe)
- 1/2 cup of Candied Black Pepper Pecans (see separate recipe)
- 8 cups of fresh baby spinach leaves, washed and trimmed
- 6 to 8 fresh whole button mushrooms, wiped clean and sliced
- 1/2 red onion, peeled and thinly sliced
- 2 Hard-boiled Eggs, peeled and diced (see separate recipe)
- 8 tablespoons of favorite sweet salad dressing (I use Newman’s Own Cranberry Walnut Dressing)
Instructions
- Make Brown Sugar Bacon according to recipe.
- Cool and chop into bite-sized pieces.
- Make Candied Black Pepper Pecans according to recipe.
- Cool and break apart and set aside.
- Wash and dry spinach leaves, trim long stems and place 2 cups into 4 large individual salad bowls (or one large salad bowl).
- Slice mushrooms and distribute evenly among the 4 individual salad bowls.
- Slice red onion and distribute evenly among the 4 individual salad bowls.
- Peel and dice hard-boiled eggs and distribute evenly among the 4 individual salad bowls.
- Add 2 slices of chopped Brown Sugar Bacon to each salad bowl.
- Add 1/8 cup of Candied Black Pepper Pecans to each salad bowl.
- Drizzle salad dressing over each and serve.
Notes
The “30 minutes” cooking time contemplates cooking the Brown Sugar Bacon, boiling the Hard-boiled eggs and making the Candied Black Pepper Pecans.
