Spinach Salad with Bacon and Eggs
Spinach Salad with Bacon and Eggs... and bean sprouts is no ordinary salad, especially when served with warmed spinach salad dressing.
Equipment
- baking sheet with sides
- foil
- small saucepan
- cutting board
- measuring cups
Ingredients
- 10 cups fresh spinach (4 ounces)
- 12 ounces raw bacon
- 4 hard boiled eggs, peeled
- 1 cup bean sprouts
- salad dressing of your choice... or Salad Dressing for Spinach Salad (find link below)
Instructions
Bacon
- Oven. Preheat the oven to 425.
- Foil. Using a baking sheet with sides, line it with foil.
- Bake. Place the slices of raw bacon on the foil. Bake in the oven for 15-20 minutes. This timing will depend on the thickness of the bacon and the fat content. I find the thinner sliced, the more fat, and/or more crowded, the bacon will cook faster.12 ounces raw bacon
- *** While the bacon is cooking, start the eggs. See below. ***
- Flip. After 15-20 minutes, flip the bacon. Cook for another 5-10, until the bacon is cooked to your preference in crisp.
- Drain. Carefully remove from the oven. Place the bacon on a paper towel lined plate to drain the excess oil.
- Clean up. Allow the remaining bacon fat in the baking sheet to cool before rolling up the foil to toss. Easy clean up!
- Chop. When the bacon is cool enough to handle, chop or crumble.
Hard Boiled Eggs
- Eggs. Place eggs in a small saucepan.4 hard boiled eggs, peeled
- Boil. Cover with water. Bring the water to a boil.
- Cover. Once the water comes to a rolling boil, cover with a lid and remove from the heat.
- Stand. Let the eggs stand for 15 minutes.
- Ice. After the 15 minute of resting has ended, carefully drain the hot water. Fill the pan back up with ice cubes and cold water. Allow the eggs to sit in the cold water for 5 minutes.
- Peel. At the end of the 5 minutes, drain the water. While still in the pan, give the eggs a good shake to crack the shells against each other. Peel the eggs. If needed, peel the eggs under running water. Chop and set aside.
Prepare the Salad
- Spinach. Place 2 to 2 1/2 cups of spinach in each salad bowl or plate.10 cups fresh spinach (4 ounces)
- Toppers. Top each salad with the chopped eggs and crumbled bacon.
- Sprouts. Top each salad with 1/4 to 1/3 cup sprouts. Or not at all... you either love sprouts or hate them. If you're on the fence, just try them. They will add a nice crunch that I think is needed with the soft eggs, bacon, and dressing of your choice (or see link below for Salad Dressing for Spinach Salad).1 cup bean sprouts
- Enjoy! Optional, warm the dressing slightly. Pour the warmed, or room temp, dressing over each salad. Serve immediately.salad dressing of your choice... or Salad Dressing for Spinach Salad (find link below)