Egg and Bacon Spinach Salad
Prep time: 20 minutes
Total time: 25 minutes
Yield: Serves 4 to 6
- 4 slices bacon, cooked and crumbled
- 6 cups baby spinach, rinsed
- 1 small red onion, sliced
- 1 cup crusty bread, cubed
- 4 hardboiled eggs, sliced
- 1 oz. red wine vinegar
- 1 tbs. olive oil
- 1 teaspoon honey
- 1 teaspoon dijon mustard
- Freshly ground black pepper and salt to taste
Cook bacon in large skillet over medium low heat, until crisp about 8 to 10 minutes. Place bacon on paper towels, drain skillet, setting aside rendered bacon fat.
Meanwhile, prep the remaining salad ingredients. Bring eggs to a boil in saucepan filled with water, simmer for about 6 minutes. Run eggs under cold water to loosen shell when peeling. Trim and rinse spinach leaves to remove grit, about 10 minutes. Cube bread.
Add 1 tbs. rendered bacon fat to skillet, heat and toast bread, about 3 minutes.
To make salad dressing, combine vinegar, olive oil, honey and mustard in sealable jar and shake.
Place spinach in salad bowl. Add crumbled bacon, sliced eggs, toasted bread. Toss ingredients with salad dressing. Add salt and pepper to taste.