Spinach Salad with Bacon and Eggs

Spinach Salad with Bacon and Eggs Recipe
Photo: Annabelle Breakey; Styling: Robyn Valarik
We love how the ribbons of carrots add a bit of whimsical color through this delicious salad.

Yield:

Serves 6

Recipe from

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 396
Caloriesfromfat 70 %
Protein 14 g
Fat 31 g
Satfat 7.7 g
Carbohydrate 18 g
Fiber 6.7 g
Sodium 979 mg
Cholesterol 102 mg

Ingredients

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

Preparation

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, vinegar, sugar, and salt in a large serving bowl. Add remaining ingredients with reserved bacon and eggs; toss to coat.

Note: Nutritional analysis is per 1 2/3-cup serving.

Note:

Sandy Juhola, Portland,

August 2010
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