I received my August issue of Sunset Magazine yesterday. Don't ask me why I get a magazine about living in the western part of the United States when you live in the Midwest it's called wishful thinking, but I also subscribe for the great recipes!
I was inspired by a salad recipe in this issue that had fresh spinach, bacon and hard-boiled eggs but I had to switch things up just a touch. I have a favorite spinach salad dressing the I've been using for years and it is always such a hit with my husband and family. With a sweet and sour blend, it's the perfect compliment to spinach.
I also love Gorgonzola cheese and sliced, toasted almonds on my spinach salads - so those had to be added to the list of ingredients.
My husband loves this salad but, then I don't know many guys who don't love bacon and eggs :) The fact that he's eating fresh spinach is an added bonus!
Bacon, Egg and Spinach Salad
Inspired by Sunset Magazine, August, 2010
Serves 2 as a main course salad, 4 as a side salad
4 large eggs, boiled, peeled, chilled and quartered
6 slices thick bacon (preferably sulfite-free) cooked, drained and torn into large pieces
12 oz baby spinach
8 oz sliced button mushrooms
1 large organic carrot, cut into thin ribbons with a potato peeler
1/2 cup crumbed gorgonzola cheese
1 large avocado, diced
2 oz sliced almonds, toasted
My spinach salad dressing ingredients:
1/3 cup sugar
pinch of salt
2 green onions with some of the green part, cut into small pieces
1/4 cup cider vinegar
1/4 cup ketchup
1-1/2 teaspoons Worcestershire sauce
1/2 cup vegetable oil such as Canola
In food processor or blender combine all ingredients. Process until smooth.
Place salad ingredients in a large salad bowl, add some of the dressing and toss. Add additional dressing as needed. Add salt and freshly ground pepper to taste.