Egg salad with bacon and spinach

Recipe from Lily Moore

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Cooking time: 25 min

Servings 4

Add an egg to salad for a big boost of protein and a blast of flavor. This leafy, veggie-packed salad recipe is sure to keep you satisfied.

Fry the bacon in a pan with a bit of sunflower oil for a few minutes until crispy. Then dry the fried bacon with the paper towels. Then cut into small pieces.
Peel the mushrooms, cut them in slices and fry in the same pan for about 7 minutes.
Boil the quail eggs. Let them cool, and then cut them in half.
For the salad dressing, thoroughly mix the olive oil with the vinegar, sugar, salt and pepper until you get a smooth salad dressing.
Wash and dry the fresh spinach. Cut the red onion into slices. Mix all the ingredients in a bowl and add the salad dressing.