Spinach Salad with Bacon and Eggs
We love how the ribbons of carrots add a bit of whimsical color through this delicious salad.
Photo: Annabelle Breakey; Styling: Robyn Valarik
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
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.
Cook bacon in a large frying pan until browned and crisp, 8 minutes. Crumble and set aside.
Whisk together oil, vinegar, sugar, and salt in a large serving bowl. Add remaining ingredients with reserved bacon and eggs; toss to coat.
Note: Nutritional analysis is per 1 2/3-cup serving.
- Amount Per Serving
- Calories 396Calories from Fat 70
- % Daily Value *
- Total Fat 31g48%
- Saturated Fat 7.7g39%
- Cholesterol 102mg34%
- Sodium 979mg41%
- Total Carbohydrate 18g6%
- Dietary Fiber 6.7g27%
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.