Warm Spinach Salad with Olives and Bacon

Warm Spinach Salad with Olives and Bacon

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.


  • prep
  • cook
  • 4-6 servings

Ingredients

  • 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┬« Naturals California Green Olives, drained and halved

  • 3 hard-cooked eggs, peeled and chopped

  • 1 6-ounce can Lindsay┬« Naturals Sliced California Black Olives, drained

  • 1/2 red onion, halved and thinly sliced

  • 2 cups croutons


Cooking Directions

  1. In small bowl, whisk together oil, mustard, shallot, and 2 tablespoons vinegar; add salt and pepper to taste and set aside.

  2. 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.

  3. In large bowl, toss spinach, olives, eggs, onion, and croutons. Arrange salad on serving plates, top with bacon mixture, and serve.


Nutrition

  • Calories329
  • Fat27.0g
  • Protein9.3g
  • Cholesterol128mg
  • Total Carbs12.4g
  • Fiber1.5g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

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