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–+ servings

Warm Bacon & Spinach Salad

Marla Hingley
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 4-6 hard-boiled eggs peeled and sliced
  • 4 handfuls fresh spinach or spinach/mescalin blend
  • 4-8 slices bacon cooked & chopped
  • 2 tsp fresh dill optional

Dressing (makes ½ cup)

  • 2 ½ Tbsp white wine vinegar
  • 1 tsp Dijon or seeded mustard
  • 1 tsp GF Worcestershire sauce
  • 1/3 cup extra virgin olive oil
  • ¼ tsp salt
  • ¼ tsp pepper

Instructions
 

  • For dressing, combine all ingredients in a mini blender and process until smooth and emulsified.
  • Cook bacon and eggs. Set aside.
  • Wipe skillet out (after cooking bacon), and pour half of the dressing into the still warm skillet. Gently allow dressing to warm – do not let it boil in any way or it will come out of its emulsification and be very oily.
  • Add greens to large bowl, and pour warm dressing over. Gently toss, then divide between 4 bowls. Top each with chopped bacon, hard-boiled eggs and dill.

Notes

Keep leftover dressing in fridge for up to a 5 days.
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