SPINACH BACON SALAD RECIPE

INGREDIENTS

Tap underlined ingredients to see where to get them.

SALAD:

• 1/2 recipe Cheddar Parmesan crisps
• 3 large Hard boiled eggs
• 5 oz Baby spinach
• 1/4 large Red onion (sliced)
• 2 cups Grape tomatoes (halved)

BACON DIJON DRESSING:

• 8 slices Bacon
• 3 tbsp Apple cider vinegar
• 2 tbsp Mayonnaise
• 2 tbsp Sweetener of choice (I used Besti Powdered)
• 1 tbsp Dijon mustard
• Olive oil (optional, only if needed – see step 6)

INSTRUCTIONS

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Preheat the oven to 400 degrees F (204 degrees C).
2. Make the cheddar crisps according to instructions here. Once they have cooled, break them up into bite-sized pieces.
3. Boil eggs according to instructions here. When eggs are done, slice thinly (I like to use an egg slicer) or cut into quarters.
4. Meanwhile, place the bacon slices onto a cold large skillet in a single layer. (Cook in batches if needed.) Fry for 10-12 minutes over medium heat, turning occasionally, until crispy. Remove the bacon with tongs, drain on paper towels, and then chop into small pieces.
5. While the bacon cooks, combine the mayo, mustard, and vinegar in a medium bowl.
6. When the bacon is done, pour 1/2 cup of bacon drippings into the bowl and whisk together. (If you don’t have enough bacon drippings to get 1/2 cup, you can add avocado oil or olive oil to reach 1/2 cup before adding to the other ingredients.)
7. In a large bowl, combine the spinach, red onion, and tomatoes. Add dressing and toss to coat. Top with hard boiled eggs, cheese crisps, and crumbled bacon.