Prep Time: 20 minutes
Adapted from a recipe courtesy Alton Brown, 2007 /Food Network
8 ounces young spinach leaves
2 boiled eggs
8 pieces turkey bacon, crisp cooked, chopped
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
3 ounces red onion (1 small), very thinly sliced
I also like avocado, tomato and any other salad vegetable.
Remove the stems from the spinach and wash, drain and pat dry thoroughly.
Place into a large mixing bowl and set aside.
Fry the bacon in olive oil. Remove bacon leaving oil and residue in pan. Crumble the bacon and set aside.
Over low heat, whisk in the red wine
vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt
and black pepper and add the crumbled bacon.
Add the sliced onion, eggs and other veggies to the spinach and toss. Add the
dressing. Season with pepper. Serve immediately.