• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 4 slices of bacon
  • 8 hard boiled eggs
  • 6 cups baby spinach, washed well
  • ¼ cup lemon juice
  • ½ cup olive oil
  • 2 tablespoons honey
  • 1 teaspoon fresh chopped chives
  • 1 lemon, zested
  • Salt and black pepper to taste
  • Chopped chives for garnish

Had enough of egg salad sandwiches trying to use up those left over Easter eggs? Try this vibrant spring salad instead!

Fresh spinach gets tossed together with a light lemon and honey dressing, bacon flavor infused FunGuy mushrooms, crispy bacon, and a healthy dose of those eggstra eggs!

DIRECTIONS:

  1. Gently clean the FunGuy mushrooms by brushing them with a damp towel, trim the ends and discard. Lay the bacon on a cutting board and dice.
  2. Place the bacon in a sauté pan over medium heat and cook 2 minutes to pull out some of the fat. Add the mushrooms to the pan and sauté with the bacon for 5-6 minutes or until browned and the bacon is crisp.
  3. While the bacon and mushrooms cook prepare the rest of the salad.
  4. Place the clean spinach in a large bowl. Peel the hard-boiled eggs carefully and rinse off any shell bits before cutting each into quarters and set them aside.
  5. Whisk the lemon juice, olive oil, honey, chives, and lemon zest together in a bowl. Season the vinaigrette with salt and pepper to taste.
  6. Once the bacon and mushrooms have cooked, transfer them to a plate lined with paper towels to remove excess grease before adding them to the spinach bowl. Pour the lemon honey vinaigrette over the salad and toss well to coat everything evenly.
  7. Divide the salad onto 4 plates and add the egg quarters on top of each and a pinch of extra chives on top.
  8. Serve immediately.

Have a Fun and Eggcellent meal!