Spinach Salad with Bacon and Eggs
Photo: Annabelle Breakey; Styling: Robyn Valarik
We love how the ribbons of carrots add a bit of whimsical color through this delicious salad.
How to Make It
Step 1
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.
Step 2
2
Cook bacon in a large frying pan until browned and crisp, 8 minutes. Crumble and set aside.
Step 3
3
Whisk together oil, vinegar, sugar, and salt in a large serving bowl. Add remaining ingredients with reserved bacon and eggs; toss to coat.
Step 4
4
Note: Nutritional analysis is per 1 2/3-cup serving.
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
Step 1
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.
Step 2
2
Cook bacon in a large frying pan until browned and crisp, 8 minutes. Crumble and set aside.
Step 3
3
Whisk together oil, vinegar, sugar, and salt in a large serving bowl. Add remaining ingredients with reserved bacon and eggs; toss to coat.
Step 4
4
Note: Nutritional analysis is per 1 2/3-cup serving.
