Spinach Bacon Salad
This quick, flavorful salad is perfect for lunch or dinner. Crisp spinach, savory bacon, and tangy dressing make this a satisfying and easy meal.
Servings (Adjustable):
Calories: 221kcal
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Ingredients
- 5 ounces baby spinach
- 2 ounces bacon chopped
- 2 hard-boiled eggs chopped
- ¼ cup apple cider vinegar
- 2 teaspoons Dijon mustard
- Salt and black pepper
Instructions
- Place the spinach in a medium salad bowl. Set aside.
- Cook the bacon in a skillet over medium heat, stirring occasionally, until
- crispy, about 5 minutes.
- Remove from the pan and place on paper towels to cool.
- Remove the pan with the bacon grease from the heat. Stir in the vinegar and mustard and season with salt and black pepper to taste. Pour over the baby spinach and toss to coat.
- Top with the reserved chopped bacon.
Notes
Sliced mushrooms or shredded Brussels sprouts can be added on top.
Due to the dressing, it's recommended to store the salad and dressing separately, if not eaten right away.
Nutrition
Calories: 221kcal | Carbohydrates: 4g | Protein: 12g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 205mg | Sodium: 362mg | Potassium: 544mg | Fiber: 2g | Sugar: 1g | Vitamin A: 6920IU | Vitamin C: 20mg | Calcium: 102mg | Iron: 3mg
Equipment
large skillet
