This hearty salad is packed with nutrients and flavor. The warm bacon dressing wilts the spinach slightly, creating a delicious contrast in textures.
Ingredients:
4 cups fresh spinach leaves
4 slices bacon, chopped
1/4 cup chopped red onion
2 hard-boiled eggs, chopped
1/4 cup crumbled goat cheese
2 tablespoons olive oil
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon honey
Salt and pepper to taste
Instructions:
1. Cook bacon in a skillet over medium heat until crisp. Remove bacon and set aside, reserving 2 tablespoons of bacon fat in the skillet.
2. In the skillet, whisk together the reserved bacon fat, olive oil, apple cider vinegar, Dijon mustard, and honey. Season with salt and pepper.
3. In a large bowl, combine the spinach, red onion, eggs, and goat cheese.
4. Pour the warm dressing over the salad and toss to coat.
5. Top with the cooked bacon and serve immediately.
Tips:
For a vegetarian option, omit the bacon and use a plant-based bacon substitute.
Add chopped mushrooms or sliced almonds for extra texture and flavor.
This salad can be served warm or chilled.