Seasonal Spinach Salad Recipe

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Seasonal Spinach Salad Recipe :-My go-to recipe for spinach salad with bacon and eggs is presented here for your perusal. To prepare it, take a large quantity of spinach that is both vibrant and crisp, add bacon and eggs to it, and then toss it with a vinaigrette that is made with red wine. Not only is it simple, but each serving only contains 248 calories!

Seasonal Spinach Salad Recipe

 

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Ingredients :

  • 4 large eggs
  • 4 slices bacon
  • 1 clove garlic
  • 1/2 teaspoon kosher salt
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon
  • 3 Tablespoons extra-virgin olive oil
  • Freshly ground pepper to taste
  • 12 cups spinach leaves

 

Instructions :

1 . To Prepare The Eggs:

  • Put eggs in the bottom of a small saucepan and cover them with cold water leaving a few inches of space between them. Over high heat, bring to a boil in a low-key manner. Ten minutes of boiling time.
  • Once the eggs have reached a temperature that allows them to be handled, take them from the heat, drain them, and then run cool running water over them for several minutes. Perform the peeling and chopping.

 

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2 . To Cook The Bacon in a Skillet:

  • Take a big skillet and place the bacon slices inside of it. The heat should be set to medium-high. After the fat has rendered out, the bacon should be allowed to crisp up.
  • During the time that the bacon is cooking, decrease the heat so that the skillet does not smoke. To ensure that the slices brown uniformly, turn them frequently. Ensure that the bacon is evenly browned by cooking it.
  • f you prefer to cook in the microwave, please refer to the notes that follow. Place the bacon that has been cooked and crispy on a platter that has been lined with paper towels. As it cools, crumble it.

 

3 . Make Garlic Paste:

  • Compress and peel the clove of garlic. The salt should be minced and mashed with the side of a chef’s knife in order to create a paste. Transfer to a bowl of medium size.

 

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4 . Make Dressing:

  • The garlic paste should be mixed with vinegar and Dijon mustard. Whisk in the oil in a slow and steady manner. Use pepper as a seasoning.

 

5 . Toss Salad:

  • A big salad bowl should be used to combine the spinach, eggs, and bacon. The salad should be tossed after the dressing has been poured over it. Serve as soon as possible.

 

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Notes :

To Cook The Bacon in The Microwave

  • Place three sheets of paper towels on a dish, and then arrange the four pieces of bacon on top of them. A second sheet of
  • paper towels should be placed on top.
  • One minute in the microwave.
  • Check it to check if it has been cooked. Use the microwave in increments of thirty seconds until it is done.

To Make Whole30 Compliant

  • If you are following the Whole30 diet, you need to be sure that your Dijon mustard does not contain any wine and that your bacon is compliant with the diet.

 

Nutrition :

  • SERVING SIZE: 2 1/2 cups
  • CALORIES: 248
  • SUGAR: 0.8 g
  • SODIUM: 475.5 mg
  • FAT: 20 g
  • SATURATED FAT: 4 g
  • CARBOHYDRATES: 5.3
  • FIBER: 1 g
  • PROTEIN: 12 g

 

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FAQ

Can this salad be make a head ?

  • Indeed! Prepare the bacon and eggs in accordance with the instructions, and then chop them. Put the spinach in a salad bowl, then add the bacon and eggs on top of the spinach; mix well.
  • Wrap in plastic wrap and place in the refrigerator for up to twenty-four hours.
  • As much as five days in advance, the dressing can be prepared. Fill a jar with airtight lid and place in the refrigerator. Put the dressing in a basin of warm water and bring it to room temperature before pouring it over the salad and stirring it before serving.

 

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Can i substitute another kind of becan ?

  • Indeed! This salad is delicious when paired with turkey bacon, tempeh bacon, or my personal favourite vegan shiitake bacon that I make at home. Incorporate it right before you toss the salad with the dressing.

 

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