| Cook Time | 35 minutes |
| Servings |
Ingredients
Salad
- 200 gram Spinach
- 2 pieces Eggs
- 100 gram Champignons
- 1 piece Onion red
- 2 slices Bread
- 2 tablespoons Soy sauce
- 1 tablespoon Lemon juice
- 100 gram bacon
Dressing
- 1 piece Onion
- 100 ml olive oil
- 2 tablespoons Soy sauce
- 1 clove garlic
- 40 gram Brown sugar
- 30 ml Vinegar
- Black pepper, salt to taste
Ingredients
Salad
Dressing
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Instructions
- RUB the mushrooms thoroughly with a paper towel and cut them into thin slices.
- Add lemon juice and soy sauce to the sliced mushrooms. I used the sauce. Leave to marinate for 20-25 minutes.
- Cook the eggs until tender.
- Wash the spinach and dry it with a paper towel. Tear large leaves with your hands. Put the spinach in a Cup.
- Peel the red onion and cut it into thin half-rings.
- Cut the bacon slices into strips and heat over medium heat for 10 minutes. Put the bacon on a paper towel to remove excess fat.
- Bread (any white bread) cut into cubes and quickly fry until Golden brown in the same pan where the bacon was cooked.
- Peel the onion and garlic clove and finely chop.
- Fry on a spoon of olive oil for a couple of minutes, add brown sugar. Mix well until the sugar dissolves.
- Prepare the dressing. Add vinegar, olive oil, and soy sauce to the onion and garlic with sugar. I used the sauce. Season with salt and pepper. Warm up a couple of minutes and pour the finished dressing into a Cup. Lightly whisk.
- Peel the boiled eggs and cut them into quarters.
- Add the red onion and mushrooms to the spinach Cup (drain the marinade), pour in the warm dressing and mix. Top with eggs, fried bread slices and sprinkle with bacon. Serve the salad warm.
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