A hearty salad with spinach, eggs and turkey! Great taste!
Ingredients
2 large
Egg
(hard boiled, cut into quarters)
2 slice
Turkey bacon, cooked
1 tbsp
Dijon mustard
(for dressing (Primal kitchen or homemade))
4 tbsp
Lemon juice
(for dressing)
1/4 tsp
Sea Salt
(for dressing)
1/2 tsp
Black pepper
(for dressing)
1/2 cup
Extra virgin olive oil
(for dressing)
2 cup
Spinach
(washed and dried)
1/2 cup
Cherry Tomatoes
(halved)
Instructions
Add eggs to a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat and continue to boil for about 8 minutes. Remove eggs from heat, drain, and cool in ice water. Once cooled, peel and quarter the eggs. Set aside.
Meanwhile, cook the turkey bacon in a skillet over medium heat, turning every 2 minutes for a total of 10 minutes (or until bacon had reached desired crispiness), adjusting heat if necessary. Using tongs, transfer strips to a paper-towel-lined plate to absorb some of the excess oil. Cut bacon into bite-size pieces for the salad. Set aside
Blend the mustard, lemon juice, salt, and pepper and blend until smooth. Slowly add oil until emulsified.
Arrange the spinach on a large plate, covering the entire base. Place the egg quarters, bacon pieces, cherry tomatoes, and cheese over the bed of spinach, arranging each ingredient in a strip.
Drizzle the salad dressing over top and enjoy!
Notes:
Quick Tips:
For additional protein:
Add cooked chicken breast strips or canned tuna.
For a vegetarian option:
Replace the turkey bacon with beans, chickpeas, lentils, or tofu.
For additional nutrients:
Add more of your favorite raw vegetables cut into bite-size pieces.
No spinach?
You can use kale, arugula, swiss chard, or turnip greens.
Nutritional Highlights:
Eggs are a high-quality and affordable protein source!
Turkey Bacon is a great healthy alternative to other bacon cuts and has a fair amount of protein.
