Spinach Salad with Bacon (Print Version)
# Ingredients:
→ Salad
01 -
4 cups baby spinach
02 -
4 hard boiled eggs, sliced or diced
03 -
6 strips of bacon
04 -
1 cup cherry tomatoes, halved
05 -
1/4 of a small red onion, sliced thin
06 -
1 avocado, diced (optional)
→ Red Wine Vinaigrette
07 -
1/3 cup olive oil (extra light tasting preferred)
08 -
1/4 cup red wine vinegar
09 -
1 tablespoon soy sauce
10 -
1 teaspoon water
11 -
2 garlic cloves, minced
12 -
2 teaspoons Italian seasoning
13 -
1/2 teaspoon dried dill
# Instructions:
01 -
Whisk vinaigrette ingredients in a bowl or shake them in a jar. Refrigerate until ready to use.
02 -
Heat a pan over medium heat and cut bacon into bite-size pieces. Cook until crispy, about 10-15 minutes, stirring occasionally. Transfer to a plate lined with paper towels to cool, and discard grease.
03 -
Combine spinach, hard boiled eggs, tomatoes, red onion, and avocado in a bowl. Pour desired amount of dressing over the top and toss until evenly coated.
04 -
Sprinkle cooled bacon bits on top of the salad and serve immediately.
# Notes:
01 -
Adjust the quantity of salad ingredients to suit personal preference.
02 -
For a lighter flavor, use extra light tasting olive oil in the vinaigrette.