Spinach Salad with Bacon and Eggs
You will love this simple and delicious spinach salad with bacon and eggs! It's a fresh, modern take on a classic that's equal parts good and good-for-you.
Ingredients
For the Salads:
- 4 cups baby spinach
- 1/2 cup cherry or grape tomatoes halved
- 4 slices cooked bacon
- 2 hard-boiled eggs quartered or sliced
- 1/2 medium avocado sliced or diced
- 1/4 cup slivered almonds
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- pinch kosher salt
- 8-10 cranks freshly-ground black pepper
Instructions
- Combine all dressing ingredients in a small jar or liquid measuring cup; shake or whisk vigorously to combine, and set aside.
- Combine spinach and tomatoes in a large bowl, drizzle with a portion of the dressing, and toss to combine. Transfer to plates or bowls to serve, and top with the bacon, eggs, avocado, and a sprinkling of almonds. Add additional dressing as desired, and enjoy right away.
Notes
- This makes 4 small salads that are nice for a side. If serving as a lunch or the main part of a dinner, it makes 2 filling portions.
Nutrition Estimate
Calories: 265 kcal, Carbohydrates: 7 g, Protein: 9 g, Fat: 23 g, Saturated Fat: 4 g, Cholesterol: 101 mg, Sodium: 211 mg, Potassium: 449 mg, Fiber: 3 g, Sugar: 3 g, Vitamin A: 3071 IU, Vitamin C: 15 mg, Calcium: 63 mg, Iron: 2 mg
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