Description
This is a very tasty salad. Crispy leaves of spinach, savory mushrooms, bacon and rich dressing. And all together-a complete and balanced dish. What else is needed for a family lunch or dinner?
Ingredients
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Spinach
200 g
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Chicken egg
2 piece
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Mushrooms
100 g
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Red onion
1 piece
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Bread
2 piece
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Soy sauce
2 Tbsp
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Lemon juice
1 Tbsp
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Bacon
100 g
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Onion
1 piece
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Olive oil
100 ml
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Soy sauce
2 Tbsp
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Garlic
1 tooth
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Brown sugar
40 g
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Vinegar
30 ml
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Salt
-
Black pepper
Cooking
Mushrooms wipe thoroughly with a paper towel and cut into thin slices.
To the sliced mushrooms add the lemon juice and soy sauce. I used the sauce TM Kikkoman. Leave to marinate for 20-25 minutes.
Cook the eggs until done.
Spinach rinse and dry with paper towel. Large leaves to break it. Put spinach in a bowl.
Red onion peel and cut into thin half-rings.
Slices of bacon cut into strips and melt on medium heat for 10 minutes. Lay out the bacon on a paper towel to remove the excess fat.
Bread (any white bread) cut into cubes and quickly fry until Golden brown in the same pan where the bacon was prepared.
Onion and clove of garlic, peel and finely chop.
Fry in a tablespoon of olive oil a couple of minutes, add the brown sugar. Mix well to dissolve the sugar.
Prepare the filling. In onions and garlic with the sugar, add the vinegar, olive oil and soy sauce. I used the sauce TM Kikkoman. Season with salt and pepper. To warm up a couple minutes and ready to pour the filling into the Cup. Lightly whisk.
Boiled eggs peel and cut into quarters.
In a Cup of spinach, add red onion, mushrooms (marinade to drain), pour the warm dressing and mix well. Put the eggs, fried bread pieces and sprinkle with bacon. Serve the salad warm.
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