Warm Spinach Salad with Bacon and Eggs [ 25 min ]
This warm spinach salad with bacon and eggs not only beckons with its vibrant greens and rich ingredients but also delights the palate with a medley of textures and flavors. Each bite offers the crispiness of bacon, the tenderness of soft-boiled eggs, and the fresh earthiness of spinach, all brought together with a tangy mustard vinaigrette. Perfect for a quick lunch or a light dinner, this nutritious salad is a celebration of simple yet sophisticated flavors, making healthy eating a delicious experience.
Ingrédients
- 6 cups baby spinach
- 4 slices bacon, chopped
- 4 large eggs
- 1/2 medium red onion, thinly sliced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled feta cheese
Instructions
- Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 7 minutes. Transfer eggs to ice water to cool, then peel and halve.
- In a large skillet, cook bacon over medium heat until crispy. Remove bacon pieces and set aside, leaving the fat in the skillet.
- Add the red onion to the skillet and sauté until softened, about 3 minutes.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper. Add this mixture to the skillet and heat until warm.
- Place spinach in a large bowl. Pour the warm dressing and red onion over the spinach, tossing to coat.
- Top the salad with bacon pieces, halved eggs, and crumbled feta cheese. Serve immediately.
Nutrition
Serving: 100gCalories: 320kcalCarbohydrates: 6gProtéines: 18gFat: 25gSucre: 2g
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