Bacon Spinach Salad
This salad is very good, full of many flavors and antioxidants. Just look at all those beautiful colors. Add sliced chicken breast to make it a meal rather than a side dish.
Bacon Spinach Salad
Prep time
Cook time
Total time
Dairy Free, Gluten Free, Grain Free, Legume Free, Nut Free, Paleo, Soy Free
Author: The Nourishing Place Adapted from a friend in the Colorado Western A. Price Foundation.
Recipe type: Salads/Sides
Serves: 6
Ingredients
- 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
Instructions
- Fry bacon in skillet very slowly until golden brown and crisp.
- Drain and cut bacon into small pieces.
- Remove 2-3 T. of the bacon grease from the pan and place in a small pan. (for dressing)
- Saute the beans and mushrooms in the remaining skillet with the bacon grease. Keep warm while making dressing.
- Dressing:
- Heat the bacon grease in small pan. When hot, add honey, apple cider vinegar, sea salt and pepper and bring to boil, stirring constantly.
- Remove the dressing from the heat and pour over the spinach. Toss well.
- Add the warm beans and mushrooms and toss again.
- Place sliced eggs, red onion, and red peppers on top of the spinach and serve immediately
