Spinach Salad with Warm Bacon Vinaigrette

This salad is hearty enough to serve as an entree and yummy enough to entice kids to eat spinach.

  • 4 eggs
  • 6 slices of thick cut bacon, diced
  • 1/4 C. champagne vinegar
  • 1 -3 t. Dijon mustard, to taste
  • salt and pepper
  • 1 lb. fresh spinach leaves

First hard boil the eggs.  Everyone has their favorite method for boiling eggs.  Here is mine: Place the eggs in a pan with enough water to cover.  Bring to a boil.  Reduce heat so the water is simmering, but not rolling enough to crack the eggs.  Simmer for about three minutes.  Remove from heat and let the eggs sit in the hot water for another 8-10 minutes.  Rinse under cold water.  Peel and chop into chunks.

Heat a skillet to medium heat.  Cook the bacon pieces until crispy.  Add the vinegar to the pan and scrape the brown bits from the bottom of the pan.  Add the mustard and stir to combine.  Season with salt and pepper.

Put the spinach into a bowl and top with the cooked eggs.  Pour the bacon vinaigrette over the top and serve.




About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
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One Response to Spinach Salad with Warm Bacon Vinaigrette

  1. Wow, that looks good. It’s reminding me I haven’t eaten dinner yet.

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