This hearty spinach salad is topped with thick bacon, eggs and salty olives. It's a filling lunch or dinner when paired with a crusty piece of bread. Recipe provided by Jill Silverman Hough.
2 tablespoons olive oil
1 tablespoon Dijon-style mustard
1 shallot, minced
1/4 cup red wine vinegar, divided
Salt and black pepper, to taste
4 slices thick-cut bacon, cut cross-wise into 1/2-inch strips
8 ounces baby spinach leaves (about 16 cups)
1 6-ounce can Lindsay® Crafted Green Olives, drained and halved
3 hard-cooked eggs, peeled and chopped
1 6-ounce can Lindsay® Ripe Black Olives - Sliced, drained
1/2 red onion, halved and thinly sliced
2 cups croutons
In small bowl, whisk together oil, mustard, shallot, and 2 tablespoons vinegar; add salt and pepper to taste and set aside.
In large skillet over medium heat, cook bacon, stirring occasionally, until crisped, 6 to 8 minutes. Remove from heat and carefully stir in remaining 2 tablespoons vinegar, scraping up any crisped bits in skillet; set aside.
In large bowl, toss spinach, olives, eggs, onion, and croutons. Arrange salad on serving plates, top with bacon mixture, and serve.
