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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