Spinach Salad with Bacon and Eggs

2 Reviews
ADD YOUR REVIEW
Photo: Annabelle Breakey; Styling: Robyn Valarik
Total Time
20 Mins
Yield
Serves 6
By Sandy Juhola, Portland
August 2010
RECIPE BY Sunset

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

Nutritional Information

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

How to Make It

Step 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.

Step 2

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

Step 3

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

Step 4

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

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Ratings & Reviews

ankali's Review

ankali
January 06, 2011
Great salad, I would give it 5 stars, but the dressing needs less salt, maybe 1/2 tablespoon...the bacon adds enough salty flavor! I will definitely make this again.

MacDave's Review

MacDave
August 10, 2010
This is a great salad and I'd definitely make it again! I served this as a complete meal with a nice white wine. The only other thing I would add is the serve with a hearty slice of good bread because you'll want to use it to scoop up every last bite of this healthy and delicious salad.