Bacon and Egg Wilted Spinach Salad
Ingredients
- 8 large eggs
- 8 slices center cut bacon
- 3 Tbsp olive oil
- 3 Tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp honey
- ¼ tsp salt
- 1 (10-oz) pkg baby spinach
- 1 (8-oz) pkg sliced mushrooms
- ¼ cup thinly sliced red onion
Instructions
- Place eggs in a single layer in a stainless steel saucepan. Add water to cover; bring to a rolling boil. Remove from heat; let stand, covered, 15 minutes. .
- Drain; run cold water over eggs. Peel and quarter eggs.
- Meanwhile, cook bacon in a large nonstick skillet over medium-high heat 6 minutes or until crisp. Remove from pan, reserving 2 Tbsp drippings in skillet. Crumble bacon.
- Whisk together reserved bacon drippings, oil, vinegar, mustard, honey, and salt in a large bowl. Add spinach, eggs, bacon, mushrooms, and onion; toss well to coat.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
391
|
391
|
| Fat (g) | 31 | 31 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 21 | 21 |
| Carb (g) | 7 | 7 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 626 | 626 |
Low Carb Lunch Meal Plan
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