Salad

Go Gingham Classic Spinach Salad

Active Time: 15 minutes • Total Time: 30 minutes

Yields: 4 Servings

Go Gingham Classic Spinach Salad
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Ingredients

  • 1 pound Earthbound Farm Organic Baby Spinach
  • 6 eggs
  • 4 slices bacon
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar
  • juice of 1 lemon
  • 1 tablespoon Sugar
  • 1 teaspoon Kosher salt
  • 1 teaspoon Freshly ground black pepper

On her Go Gingham blog, our friend Sara chronicles her adventures keeping a growing family healthy and happy. While greens and kids don’t always go together easily, that doesn’t seem to be a problem at Sara’s house!

“Knowing how good spinach is for us — especially for growing kids — I love to see my family gobble this up,” she says. “And because it has eggs and bacon, it’s an entire meal.”

Here the dressing is a simple red wine vinaigrette, but the salad itself creates a special twist. “The yolks from the boiled eggs break down a bit and make the dressing creamy,” Sara explains, “if you wait 5 minutes after adding the dressing to the bowl. It’s got just the right balance between sweet and tangy. It’s a favorite in our family — we’ve been known to devour an entire pound of Earthbound baby spinach for dinner in one sitting!”

This salad makes a meal for 4 or serves 6-8 as a side.

Boil the eggs and set aside to cool (want perfectly boiled eggs? check Sara’s tips here). Once cooled, peel the eggs and cut into even slices (use an egg slicer to make slicing a snap).

Cook the bacon, let cool, then crumble or chop into small bits.

In a small bowl, add the oil, vinegar, lemon juice, sugar, salt and pepper, and whisk together until well combined.

In a large bowl, place the spinach, eggs and bacon. Mix together gently. Pour all of the dressing over the salad and toss again. Wait 5 minutes and mix again.

Serve immediately and enjoy!  Note: You can pull this salad together in a jiffy if you take advantage of leftovers — boil some extra eggs and cook some extra bacon next time you’re making those items, and that makes prep for this salad quick. You can make the dressing the day before, too; store it tightly covered in the refrigerator and let it come to room temperature and whisk it again to mix completely before using.

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