Easter doesn't happen at our house without this salad on the table. Our family has been eating this salad at Easter since 1987. We love the simpleness on a busy family day. It tastes as yummy as it looks. The dressing recipe comes from the Southern Living 1986 Annual Recipes cookbook. Back in the day most of my menus were planned from those cookbooks and the Better Homes and Gardens New Cook Book. Every new bride was given the red and white checkered Better Homes and Garden cookbook.
The recipe was submitted by Edna E. Moore from Hueytown, Alabama and is on page 103 in that edition. The original recipe is a salad with the dressing. We have tweaked them both just ever so slightly to make them our own. The amount of bacon and hard boiled eggs you use is really up to you. I like the dressing made the night before so the bits of bacon can marinate in the dressing.
8 to 10 slices of regular sliced hickory smoked bacon
1 pound fresh baby spinach, washed with the longer stems removed
3 or more hard boiled egg, chopped
1 1/2 cup sliced white mushrooms
3 green onions, thinly sliced
Cook bacon until completely crisp, but not over cooked. Crumble two pieces and set the remaining pieces aside for the dressing. In a large salad bowl combined spinach, mushrooms, onions, and eggs. Shake prepared dressing and apply the desired amount and lightly toss. Top with crumbled bacon before serving
1/2 cup vegetable oil
1/4 apple cider vinegar
3 tablespoons lemon juice
1 clove garlic, crushed
1/4 teaspoon sugar
1/4 teaspoon salt
dash of fresh ground pepper
remaining pieces of cooked bacon
Combined oil, vinegar, lemon juice, garlic, sugar, salt, and pepper in a jar. Close lid tightly and shake vigorously; add bacon and mix well. If not using right away cover and store in your refrigerator. bring to room temperature before applying to the salad.
(I use a pint size canning jar with a rim and folded heavy duty foil for the lid.)