Pair fresh, crisp spinach with a flavorful bacon dressing and then top with mushrooms and boiled eggs. The result is a quick, good-for-you salad that makes a main course dinner or savory side dish any night of the week!
Add the eggs to a deep pot and completely cover with cold water. Heat the pan over medium-high heat until the water starts to boil. Once the water boils, turn off the heat, cover the pan with a lid and allow to sit for 12 minutes. After 12 minutes, carefully drain the hot water and rinse the hard-boiled eggs in cold water to stop them from cooking further. Set the eggs aside to cool. When ready to serve, peel them and slice in half.
While the eggs are boiling, fry the bacon in a large fry pan over medium heat until crispy, flipping occasionally. Once crispy, remove from the pan and place on a paper towel to cool and drain, reserving 3 tbsp. of the bacon drippings.
When the bacon is cooled, crumble and set aside.
Transfer the 3 tbsp. bacon drippings to a small mixing bowl and whisk in the red wine vinegar, coconut sugar, Dijon mustard, and black pepper. Season with any additional salt or pepper, to taste.
Place the spinach, mushrooms and sliced red onion in a large mixing bowl and toss to combine. Add the dressing and bacon and toss to combine.
Divide the salad between 2-4 plates or bowls and evenly divide the halved eggs among them.