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Bacon Spinach Salad W/ Homemade Vinaigrette dressing

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Bacon Spinach Salad

  • Servings: 2
  • Difficulty: Easy
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Spinach Bacon Salad

A fulfilling salad that will hit all the right spots, when that hunger kicks in. Not only is it savory with the warm bacon and mushrooms, the dressing blends it all together. Hope you enjoy as much as I do, and keep up the good work with Paleo lifestyle.

INGREDIENTS:

  • 1 Bag of fresh baby spinach washed
  • 1 can of sliced water chestnuts ( You can use a green apple or pear as a substitue)
  • 1 Cup of Mushroom thinly sliced
  • Ground Black pepper to taste
  • 6 Slices of uncured, nitrate free bacon. Cooked and crumbled
  • 2 Large hard boiled Eggs
  • Walnuts (Optional)

Dressing Ingredients

  • 1/2 cup of olive oil
  • 3 tbsp of red wine vinegar or apple cider vinegar
  • 1 tsp Dijon Mustard
  • 1 garlic clove, minced
  • 1tsp of honey
  • Black pepper to taste

DIRECTIONS:

  • Combine the spinach with the water chestnuts and mushrooms *Note, i cooked my mushrooms for about 1 minute in the bacon oil (optional)*
  • Season with freshly ground black pepper
  • Top with crumbled bacon, sliced eggs and nuts (optional)
 

DRESSING DIRECTIONS:

  • Put all ingredients in a jar, close the lid and shake until emulsified. Or you can put everything in a blender and blend. Good for up to 5 days when kept in fridge.
 

Yummy, eat up and enjoy.