Fresh spinach, crispy bacon, boiled eggs, and tangy dressing create a satisfying light salad.
# What You'll Need:
→ Salad
01 - 5 oz fresh baby spinach leaves, washed and dried
02 - 4 large eggs
03 - 6 slices bacon
04 - 3.5 oz cherry tomatoes, halved (optional)
05 - 1 small red onion, thinly sliced
→ Dressing
06 - 3 tbsp extra-virgin olive oil
07 - 2 tbsp red wine vinegar
08 - 1 tsp Dijon mustard
09 - 1 tsp honey
10 - Salt and black pepper, to taste
# Step-by-Step Guide:
01 - Place eggs in a saucepan, cover with cold water, bring to a boil, then simmer for 8 minutes. Transfer to cold water, peel, and slice.
02 - In a skillet over medium heat, cook bacon slices until crispy. Drain on paper towels and crumble into bite-sized pieces.
03 - Whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until smooth in a small bowl.
04 - In a large bowl, combine spinach, cherry tomatoes (if using), and red onion. Add sliced eggs and crumbled bacon.
05 - Drizzle with dressing and gently toss to combine. Serve immediately.
