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-- Spinach Salad with Bacon and Eggs
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.
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
1. 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.
2. Place spinach, eggs and bacon in a large salad bowl. Pour dressing over the salad and toss to combine.
*Tip – To hard boil eggs: Place eggs in the bottom of a small saucepan, cover with cold water by several inches. Bring to a gentle boil over high heat. Allow to boil for 1 full minute. Remove from heat and let stand 12 minutes in the hot water. Drain, run cool water over and cool. • . -
Thank You to @Katie_Webster for this recipe!
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