Spinach Salad with Bacon and Eggs

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
Total:
Recipe from Sunset

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Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 396
  • Calories from fat: 70%
  • Protein: 14g
  • Fat: 31g
  • Saturated fat: 7.7g
  • Carbohydrate: 18g
  • Fiber: 6.7g
  • Sodium: 979mg
  • Cholesterol: 102mg

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. 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. 2. Cook bacon in a large frying pan until browned and crisp, 8 minutes. Crumble and set aside.
  3. 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.
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