Bacon and Egg Spinach Salad
Ingredients
- 8 large eggs
- 8 slices bacon
- 3 Tbsp olive oil
- 3 Tbsp red wine vinegar
- 1 tsp Dijon mustard
- 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 slice eggs.
- Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until crisp. Drain, reserving 2 Tbsp drippings. Crumble bacon.
- Whisk together reserved bacon drippings, oil, vinegar, mustard, and salt in a large bowl. Add spinach, eggs, bacon, mushrooms, and onion; toss.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
564
|
564
|
| Fat (g) | 49 | 49 |
| Sat. Fat (g) | 15 | 15 |
| Protein (g) | 23 | 23 |
| Carb (g) | 6 | 6 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 756 | 756 |
Keto Lunch Meal Plan
This recipe selected from the eMeals Keto Lunch Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
