Spinach Bacon Egg Salad (Print Version)
# Ingredients:
→ Salad Ingredients
01 -
6 slices of bacon
02 -
1 (5 oz) bag of fresh spinach leaves
03 -
2 large eggs
→ Dressing
04 -
2 teaspoons of balsamic vinegar
05 -
Salt and pepper as needed
06 -
1-2 garlic cloves (minced)
07 -
1/4 cup of mayo
08 -
2 tablespoons of sour cream
# Instructions:
01 -
Bring water to a boil and cook eggs for 10 minutes. Cool them down in cold water, then peel and dice.
02 -
Chop bacon into bite-sized pieces with kitchen scissors. Fry in a skillet over medium heat until golden and crispy, about 10 minutes. Let them dry on paper towels.
03 -
Combine mayo, sour cream, balsamic vinegar, and garlic in a small dish. Adjust salt and pepper to taste.
04 -
Mix spinach with the dressing and bacon. Sprinkle with the chopped eggs, adjust the salt or pepper if needed, and serve immediately.
# Notes:
01 -
Serves 2 as a main option or 4 people as a side
02 -
Featured on page 214 of the Salt & Lavender book