Spinach Salad with Bacon and Eggs

Spinach Salad with Bacon and Eggs
Photo by Annabelle Breakey

Ingredients

  • 3 tablespoons red wine vinegar
  • ¼ cup olive oil
  • 1 bag (6 oz.) baby spinach leaves
  • 8 ounces sliced mushrooms
  • 6 slices thick-cut bacon (3/4 lb.)
  • 2 small avocados, chopped
  • 6 slices thick-cut bacon (3/4 lb.)
  • + 15 more ingredients
    • 2 small avocados, chopped
    • ¼ cup olive oil
    • 2 carrots, cut into thin ribbons with a vegetable peeler
    • 2 large eggs
    • 1 teaspoon kosher salt
    • 3 tablespoons red wine vinegar
    • 1 bag (6 oz.) baby spinach leaves
    • 2 carrots, cut into thin ribbons with a vegetable peeler
    • 2 tablespoons sugar
    • 2 tablespoons sugar
    • ½ cup crumbled feta cheese
    • 1 teaspoon kosher salt
    • 2 large eggs
    • 8 ounces sliced mushrooms
    • ½ cup crumbled feta cheese

1. Put eggs in a small saucepan and cover with water. Bring to a boil, cover, remove from heat, and let sit 15 minutes. Rinse with cold water until cool, then peel and quarter. 2. Cook bacon in a large frying pan until browned and crisp, 8 minutes. Crumble and set aside. 3. Whisk together oil, vi...

View full recipe at My Recipes

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