Spinach and Bacon Salad

This Spinach and Bacon Salad combines the earthy flavor of fresh spinach with the savory crunch of crispy bacon, making it a delightful high-protein dish. Topped with a creamy dressing and hard-boiled eggs, it’s a perfect meal for a light lunch or dinner.

Ingredients

• Fresh spinach - 150 grams
• Bacon - 100 grams
• Hard-boiled eggs - 2 large
• Cherry tomatoes - 100 grams
• Red onion - 30 grams, thinly sliced
• Feta cheese - 50 grams, crumbled
• Olive oil - 2 tablespoons
• Red wine vinegar - 1 tablespoon
• Dijon mustard - 1 teaspoon
• Honey - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. In a skillet over medium heat, cook the bacon until crispy, about 8-10 minutes. Remove from heat and let it drain on paper towels.
2. While the bacon is cooking, hard-boil the eggs by placing them in a pot of water, bringing to a boil, then covering and letting them sit for 9-12 minutes. Cool in ice water before peeling.
3. In a large bowl, add the fresh spinach, cherry tomatoes (halved), red onion, and crumbled feta cheese.
4. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and black pepper to make the dressing.
5. Chop the cooked bacon into bite-sized pieces and add it to the salad bowl.
6. Slice the peeled hard-boiled eggs in half and arrange them on top of the salad.
7. Drizzle the dressing over the salad and toss gently to combine. Serve immediately.

Nutrition

• Calories: 400
• Protein: 25 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 200 mg
• Total Fat: 30 g
• Saturated Fat: 8 g
• Unsaturated Fat: 20 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins A and K from spinach.
• High in protein from bacon and eggs, supporting muscle health.

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