Spinach Salad with Bacon and Eggs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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We love how the ribbons of carrots add a bit of whimsical color through this delicious salad. Ingredients:
2 large eggs |
6 slices thick-cut bacon (3/4 lb.) |
1/4 cup olive oil |
3 tablespoons red wine vinegar |
2 tablespoons sugar |
1 teaspoon kosher salt |
1 bag (6 oz.) baby spinach leaves |
8 ounces sliced mushrooms |
2 carrots, cut into thin ribbons with a vegetable peeler |
1/2 cup crumbled feta cheese |
2 small avocados, chopped |
Directions:
1. Put eggs in a small saucepan and cover with water. Bring to a boil, cover, remove from heat, and let sit 15 minutes. Rinse with cold water until cool, then peel and quarter.
2. Cook bacon in a large frying pan until browned and crisp, 8 minutes. Crumble and set aside.
3. Whisk together oil, vinegar, sugar, and salt in a large serving bowl. Add remaining ingredients with reserved bacon and eggs; toss to coat.
4. Note: Nutritional analysis is per 1 2/3-cup serving.
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