Spinach Salad with Bacon and Egg

This salad is how my mother got my sisters and me to eat our spinach while we were growing up, and we happily ate each bite with gusto. Bacon, eggs, and sweet herbal dressing, all tossed together with the nutritional powerhouse of green leafy spinach —it is goodness and good for you all on one plate. You can certainly pair this salad as a side with soup, a sandwich, or even a grilled chicken breast, but I enjoy it simply by itself with a warm biscuit or a piece of buttered cornbread on the side for a light dinner.

Spinach Salad with Bacon and Egg

Prep: 10 minsTotal: 10 mins Servings: 6 This salad is goodness and good for you all on one plate!

Ingredients 

• 9 slices cooked bacon, crumbled
• 3 hard boiled eggs, chopped
• 1 pound fresh baby spinach

For the Dressing

• ½ cup granulated sugar
• ½ cup white vinegar
• 2 tablespoons neutral oil, Like Safflower oil
• 1 tablespoon chopped green onion
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh chives
• 1 teaspoon Worcestershire sauce
• 1 teaspoon yellow mustard
• 1 ice cube
• kosher salt and freshly ground black pepper to taste

Instructions 

1. Place the dressing ingredients except the salt and pepper into a large tightly sealed jar and shake until the ice cube dissolves and the dressing is emulsified. Chill in the refrigerator until ready to use. The dressing will keep for several days. When ready to serve, toss the spinach with the bacon and chopped eggs. Dress the salad with the dressing and season to taste with salt and pepper. Toss again and serve. Enjoy!

Nutrition

Calories: 224kcal, Carbohydrates: 20g, Protein: 9g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.02g, Cholesterol: 105mg, Sodium: 316mg, Potassium: 531mg, Fiber: 2g, Sugar: 17g, Vitamin A: 7313IU, Vitamin C: 23mg, Calcium: 94mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.