Spinach Salad with Bacon and Eggs

 


INGREDIENTS
 

  • 1/4 cup mayo
  • 2 tablespoons sour cream
  • 2 teaspoons balsamic vinegar
  • 1-2 cloves garlic minced
  • 2 eggs
  • 6 strips bacon cut into small pieces
  • 5 ounces fresh baby spinach
  • Salt & pepper to taste

INSTRUCTIONS
 

  • Hard boil the eggs. My preferred method is to time 10 minutes from when the eggs have started to boil, and then I drain them and rinse them under cool water then let them sit in cold water in the pan they were cooked in until they've cooled (about 5-10 minutes). Peel and chop them.
  • Cut the bacon into small pieces (I find it easiest to do this with kitchen shears) and fry until crispy while the eggs are cooking/cooling. Transfer to a paper towel lined plate once cooked.
  • Meanwhile, make the dressing by mixing the mayo, sour cream, balsamic vinegar, and garlic together in a small bowl. Taste and adjust as needed.
  • Assemble salad by tossing spinach with the dressing and bacon pieces. Add eggs on top. Season with salt & pepper to taste and serve immediately.


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