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
Scale
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.