Bacon Spinach Salad with Cheddar Crisps by Mary Beth Breda

By June 10, 2021August 5th, 2021Recipe of the Week, Women, Women

This simple salad beautifully blends decadence and summer freshness. It’s a family favorite without the guilt, making it a perfect seasonal addition to your dinner table, cookout, or potluck!

INGREDIENTS

SALAD

  • 10 oz Spinach (chopped or torn into bite size pieces)
  • 2 large Egg (hard or soft boiled, sliced)
  • 1/4 large Red onion(sliced)
  • 2 cup Grape tomatoes(halved)
  • 1/2 cup Cheddar cheese(shredded)

BACON DIJON DRESSING

 

INSTRUCTIONS

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
  2. To make the cheese crisps, place tablespoonfuls of shredded cheese onto the lined baking sheet, about 2 in (5 cm) apart. Bake 6-10 minutes, until spread and melted (watch closely so they don’t burn). Transfer to a cooling rack to crisp up.
  3. Meanwhile, combine the dressing ingredients in a blender. Puree until the mixture is emulsified and bacon pieces are very small. Taste and adjust seasonings if needed. Add more oil or water to thin out if desired.
  4. When the cheese chips have crisped up, use your hands or a knife to break them up into bite size pieces.
  5. Toss the spinach with the dressing. Add the eggs, onions, and tomatoes. Sprinkle cheddar cheese crisps on top.