Loaded Spinach Salad with Bacon Vinaigrette
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Family Food on the Table · by Kathryn Doherty

Loaded Spinach Salad with Bacon Vinaigrette

NUTRITION · PER SERVING40M COOK
CAL 16%·PRO 18%
CARBS 19G24% OF CAL
2G FIBER9G ADDED4G INTRINSIC5G OTHER13G TOTAL SUGAR
FAT 23G65% OF CAL
5G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty spinach salad with roasted potatoes, hard-boiled eggs, mushrooms, and bacon served warm with a bacon vinaigrette. It's substantial enough for a light main but works well as a brunch or dinner side. Rich and satisfying with a balanced mix of textures.

sideamericansaladeggsdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 6
  • 4 oz. small fingerling potatoes (sliced lengthwise)
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt and black pepper
  • 1 (6 oz) bag baby spinach
  • 1 (8 oz.) container white button mushrooms (sliced)
  • 3 hard boiled eggs (peeled and sliced)
  • 1/2 small red onion (cut into thin slices)
  • 5 pieces bacon
  • 1/4 cup minced shallot
  • 4 cloves garlic (minced)
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons honey (or sub maple syrup)
  • 3 tablespoons coarse grain mustard (or sub Dijon mustard)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
PREP
10M
SODIUM
631MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.