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Spinach Salad with Bacon and Eggs

Photo: Annabelle Breakey; Styling: Robyn Valarik
Total time 20 mins
Yield Serves 6
We love how the ribbons of carrots add a bit of whimsical color through this delicious salad.

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

Nutrition 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

How to Make It

  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.

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