Getting back into salad season & I couldn’t be more excited!😄This was the first salad that introduced me to spinach & let me tell ya – I was hooked! Crispy bacon bits, creamy eggs, a zesty homemade dressing to tie it all together…it’s just so good!🤤
Pro Tip: Add some sliced avocado for maximum enjoyment!😉
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Hope you’re all having a great weekend loves!😊💕
For the salad:
4 cups baby spinach
4 hard boiled eggs, sliced or diced
6 strips of bacon
1 cup cherry tomatoes, halved
¼ of a small red onion, sliced thin
For the red wine vinaigrette:
3 Tbsp olive oil*
2 Tbsp red wine vinegar
1 Tbsp soy sauce (reduced sodium)**
1 tsp water
2 garlic cloves, minced
1 tsp Italian seasoning
¼ tsp dried dill
Instructions
To make the dressing:
Add all of your ingredients to a jar or salad dressing bottle and shake until fully combined. Place your dressing in the fridge while you prepare the rest of your salad.
To make the salad:
Heat a pan over medium heat and cut your bacon into bite-size pieces.
Once the pan is hot, add your bacon and cook until it’s brown and crispy (about 14-16 minutes), stirring occasionally. Then transfer it to a plate lined with a paper towel to cool completely. Discard the bacon grease.
Next place your spinach, bacon bits, hard boiled eggs, tomatoes and onion in a bowl and drizzle your desired amount of dressing over the top. Toss until fully coated and serve immediately.