Spinach Salad with Bacon
from kristineskitchenblog.comFresh spinach, crispy bacon, hard-boiled eggs and a tangy vinaigrette dressing make this simple spinach salad one of the best I've ever made! It's a great side salad recipe to have in your collection, or enjoy it as a light lunch.
Servings: 4 servings
Calories: 241kcal
Ingredients
For the salad dressing:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
For the spinach salad
- 8 cups baby spinach
- ½ English cucumber sliced
- 8 cremini mushrooms sliced
- 4 slices cooked bacon crumbled
- 4 hard boiled eggs quartered
Instructions
- Combine the salad dressing ingredients in a bowl or jar with a lid. Whisk or shake to combine. Set aside.3 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, ⅛ teaspoon kosher salt, ⅛ teaspoon black pepper
- Place spinach, cucumber and mushrooms in a large bowl. Toss with the dressing.8 cups baby spinach, ½ English cucumber, 8 cremini mushrooms
- Add the cooked, crumbled bacon and hard boiled eggs to the salad. Serve immediately.4 slices cooked bacon, 4 hard boiled eggs
Notes
- Make Ahead: You can cook the bacon up to 4 days ahead and hard boil the eggs up to 5 days ahead of time. Refrigerate until ready to use. You may make the salad dressing up to one week ahead of time and refrigerate. The olive oil may cause it to solidify. If this happens let the dressing sit at room temperature for a few minutes and then shake or whisk it until smooth. Combine salad ingredients right before serving.
Nutrition
Calories: 241kcal | Carbohydrates: 10g | Protein: 11g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 172mg | Sodium: 305mg | Fiber: 2g | Sugar: 7g
