Bacon Spinach Salad
Author: The Nourishing Place Adapted from a friend in the Colorado Western A. Price Foundation.
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Dairy Free, Gluten Free, Grain Free, Legume Free, Nut Free, Paleo, Soy Free
  • 4 c. spinach leaves, washed, dried, stemmed, and torn
  • 1 c. green beans, cut into ½ inch pieces
  • 1 c. mushrooms, fresh, sliced
  • 2 eggs, hardboiled, sliced
  • ½ t. raw honey
  • 1 T. apple cider vinegar
  • 3 red peppers, small, sliced thinly
  • ½ red onion, sliced thinly
  • 4 slices bacon, nitrate free
  • Sea salt and pepper to taste
  1. Fry bacon in skillet very slowly until golden brown and crisp.
  2. Drain and cut bacon into small pieces.
  3. Remove 2-3 T. of the bacon grease from the pan and place in a small pan. (for dressing)
  4. Saute the beans and mushrooms in the remaining skillet with the bacon grease. Keep warm while making dressing.
  5. Dressing:
  6. Heat the bacon grease in small pan. When hot, add honey, apple cider vinegar, sea salt and pepper and bring to boil, stirring constantly.
  7. Remove the dressing from the heat and pour over the spinach. Toss well.
  8. Add the warm beans and mushrooms and toss again.
  9. Place sliced eggs, red onion, and red peppers on top of the spinach and serve immediately
Recipe by The Nourishing Place at