Spinach Salad with Bacon & Eggs! Wanna know how you make an entree salad that your family will devour: Top a bunch of vibrant and crisp spinach with bacon and eggs and toss it with a rockin’ red wine vinaigrette.
It’s super easy to make and it’s dairy-free, only 248 calories per serving and only 15 minutes of prep.
INGREDIENTS
- 1 clove garlic
- 1/2 teaspoon kosher salt
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon
- 3 Tablespoons extra-virgin olive oil
- Freshly ground pepper to taste
- 12 cups spinach leaves
- 4 eggs, hard boiled (see tip*) peeled and chopped
- 4 slices bacon, cooked crispy, cooled and crumbled
INSTRUCTIONS
- Smash and peel garlic clove. Mince and mash with the side of a chef’s knife with the salt to form a paste. Scrape into a medium bowl. Whisk in vinegar and Dijon. Gradually whisk in oil. Season with pepper.
- Place spinach, eggs and bacon in a large salad bowl. Pour dressing over the salad and toss to combine.
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