This spinach salad is simple yet delicious. You can eat this as a side dish or add a little chicken to it and turn it into a main dish.
I’m a huge fan of salads, as a side dish, lunch or a main meal. I also like bacon. Although I eat pretty healthy most of the time, bacon is one of my guilty pleasures. So, this salad makes me happy!
This is a bit of a play on a Cobb salad but without the cheese. It also includes mushrooms, which add some earthiness and nutrients that benefit the immune system.
What You’ll Need:
Making the Recipe:
The first thing you’ll want to do is boil your eggs. Start by boiling some water in a small saucepan. Once it’s boiling, add your eggs. Turn the temperature down so that the water is at a low boil for 15 minutes.
Once the eggs have boiled, place them in an ice bath for 5 minutes. This will make them easier to peel.
While the eggs are resting, mix up the vinaigrette and set it aside. Then, dice your bacon, cucumbers and eggs for the salad.
Finally, combine the salad ingredients in a bowl. Add about half of the vinaigrette and taste. Add additional dressing if needed, to your liking.
For your enjoyment and your health!
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Spinach Salad with Bacon & Egg
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 1x
- Category: Salads
- Diet: Gluten Free
Description
This spinach salad is simple yet delicious. You can eat this as a side dish or add a little chicken to it and turn it into a main dish.
Ingredients
For the vinaigrette:
- 2 Tbsp. olive oil (organic, extra virgin)
- 4 tsp. apple cider vinegar
- 2 tsp. honey
- 1 tsp. Dijon mustard
- 2 pinches of sea salt, to taste
- 5–6 twists of freshly ground pepper, to taste
For the salad base:
- 4 cups baby spinach
- 1/2 English cucumber, sliced and quartered
- 4 cremini mushrooms, sliced
- 2 slices of bacon, diced
- 2 hard-boiled eggs, diced
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Place some parchment paper on a baking sheet. Put your bacon slices on the baking sheet and set aside until the oven is heated.
- While the oven is heating, boil your eggs. Boil enough water in a small saucepan to cover the eggs. Once the water is boiling, place the eggs in the water and simmer on a low boil for 15 minutes.
- Once the oven has reached temperature, put the bacon in the oven and cook for 15 minutes. Set aside to cool when done cooking.
- After the eggs are done boiling, place them in a bath of ice and cold water for 5 minutes. Set aside. This will make them much easier to peel.
- Put the vinaigrette ingredients in a glass measuring cup or bowl and whisk together. Set aside.
- Peel the egg and dice.
- Dice the bacon and the cucumber.
- Combine the salad ingredients in a bowl and dress with the vinaigrette. Use about half of the vinaigrette and taste. Add more dressing, if needed.
Notes
If you’re looking to cut down time to prep this salad at meal time, cook the bacon and boil the eggs ahead of time.
Add some cooked chicken to this salad to make it a main meal.