Mimosa Salad with Spinach and Bacon
A colorful mimosa salad of spinach, egg, mushrooms, and bacon, topped with Kewpie Creamy Vegetable Dressing. Bright and savory with a soft texture.
Ingredients (Serves 2)
- Baby spinach (salad spinach) – 6 stalks (84g), chopped into bite-sized pieces
- King oyster mushroom (eringi) – 1 large (45g), halved and thinly sliced lengthwise
- Boiled egg – 1 (51g), yolk and white separated
- Bacon – 2 slices (40g), cut into 2 cm pieces
Kewpie Creamy Vegetable Dressing (Carrot & Onion) – to taste
Instructions
- Cut the spinach into bite-sized pieces.
- Halve the mushroom lengthwise, then thinly slice. Cut the bacon into 2 cm strips.
- In a dry frying pan (no oil), sauté the mushrooms and bacon until lightly browned.
- Separate the yolk and white of the boiled egg. Mash the yolk with a fork and roughly chop the white.
- Arrange the spinach, cooked bacon and mushrooms, and chopped egg white on a plate. Sprinkle with crumbled yolk and drizzle with dressing.
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