Here is a spin on an American classic. I started with Alton Brown’s recipe, and adapted it. Depending on your preference, you can use either regular bacon or soy bacon instead. 

The turkey bacon comes from Applegate Farms.  I highly recommend taking a few minutes to look around their website. We got the eggs at the Carroll Street farmer’s market, and they came from Bar None Ranch in Berlin, NY. 

I am writing the steps in the order that makes sense to share some pans and hopefully cut down on the cleaning time. You need to use at least three burners for this recipe, so be prepared. I know the several steps and multiple burners seems daunting, but the steps are mostly quick and easy. The whole thing should take 30 minutes or so. 

Do you have a spin on a classic American Salad? Maybe you do a cooler Cobb or a whimsical Wedge…Or maybe you have a classic that you are looking to spin but are not sure how. Send your ideas and I’d love to try them out!


5 ounces baby spinach

Olive Oil (I lost count of how much)

2 Large Eggs

6 pieces of turkey bacon

3 Tablespoons red wine vinegar

1 teaspoon sugar

1/2 teaspoon Dijon mustard

Kosher salt and freshly ground black pepper

6 large white mushrooms, sliced

1 clove garlic, minced

1/4 cup white wine

1/2 cup red onions, thinly sliced

1 small baguette, cubed


1. Place the spinach in a large mixing bowl.

2. The Eggs

Hard boil the eggs. I did it this way: Place the eggs in a saucepan and cover completely with water by one inch. Bring the water to a boil. Then, turn off heat and cover. Set timer for 15 minutes. When a few minutes are left, prepare a bowl of ice water.

Remove from heat and immediately place eggs in ice water. Chill for a few minutes. Carefully peel. Then, slice and set aside.

3. The Turkey Bacon

While the eggs are cooking, start to fry the turkey bacon. Fry until crispy, turning when you feel like it (Clearly, I am still a novice with meat…just cook it until it’s done.) Then, crumble it, tear it, or cut it into small pieces.

4. The Mushrooms

Add one tablespoon of olive oil to a small saute pan, and heat it up over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the mushrooms and stir. Add the white wine. Stir occasionally until mushrooms cook down and are slightly browned.

5.  The Croutons

Once the turkey bacon is done, clean out the frying pan and put a few tablespoons of olive oil over low/medium heat. Spread the cubed bread onto a single layer on the frying pan. Cook bread for 10-15 minutes, turning every so often. Taste a few pieces as you go because there is not much better than baguette frying up in some olive oil. Plus, you thought you were just making a salad, so why is it taking longer than you expected?! (Don’t worry–you will soon be happy with the results.)

6. The Dressing

Once the eggs are ready, start making the dressing: In a small saucepan, heat 3 Tablespoons olive oil over low heat. Whisk in the vinegar, mustard, and sugar. Season with salt and pepper.

7. Putting it all together!

Add the mushrooms and onions to the spinach, and toss. Add the bacon and dressing, and toss to combine. Top the salad with sliced egg and croutons.