This week’s recipe is great because it includes my favorite food group, bacon! If you don’t eat meat, or don’t like bacon, you can easily leave that out. In my opinion, spinach is kind of a super vegetable. It has vitamins A, C, E, and K, which support your bones, skin, and nervous system. Add bacon or hard boiled eggs for a little protein and this salad will keep you full all afternoon!
Ingredients (One Serving)
1 to 1 1/4 cups rinsed and torn spinach leaves
1-2 pieces of bacon
1 hard boiled egg
2 tablespoons your favorite dressing, (preferably not ranch, bleu cheese, or french. Stick with italian or a vinaigrette.)
Line bowl or plate with spinach. Crumble the bacon and add it to the bowl. Peel a hard boiled egg and cut it into quarters or eighths and add it to the salad. Top everything off with the dressing.
Fry Bacon: Fry the bacon strips in a small fry pan coated with a little butter or margarine over medium heat. Bacon is done when you can’t see any pink, white, or translucent areas on the bacon. Caution: bacon grease will splatter and can burn skin and stain clothing!
Hard Boil Eggs: Place 3-4 eggs in a pot with a lid and fill with just enough cold water to cover the eggs. Cover the pot and heat on medium heat until the water is boiling. Once the water has reached a boil, turn off the heat and let the eggs sit in the hot water for at least 10 minutes but no more than 15 minutes. After the eggs have set for 10-15 minutes, carefully immerse them in cold water. Chilling the eggs helps separate the egg from the shell and makes peeling easier. I recommend that you do 3 or 4 at a time so you have some ready for the next salad. They make a good snack too!
This reciped was adapted from “Bacon Spinach Salad” http://www.kraftrecipes.com/recipes/bacon-spinach-salad-50839.aspx.