Sunday, March 6, 2016

Perfect Spinach Salad

I cook bacon EVERY Sunday morning. Most of the time, we eat it all in one sitting, but today I planned ahead. I made extra for the express purpose of making this salad. My cousins make a heavenly spinach salad that I'm always trying to recreate. Here's my current version:

First things first. Get your eggs on to boil. I do a cold water start. Place eggs in the saucepan with enough water to cover. Bring to a boil. Remove from heat and let sit in the water for 20 minutes. I like my eggs cold, so I put them in an ice bath to cool down once the 20 minutes are up. 

While the eggs are going, cook your bacon.
My favorite method for cookin bacon is baking. Preheat oven to 400. Line a baking sheet with foil and place bacon in a single layer. Make sure pieces don't overlap. Bake for 20 minutes. Done. 

Once the eggs and bacon are cooked, it's all about assembly. Chop your eggs and bacon. 
Rinse and dry your spinach. I like to pull off the harder stems. Grab your favorite balsamic vinaigrette. Mine is from Panera's Bread. 
I buy this stuff in bulk at Costco. That's how much I love it and how I get my Panera fix when the closest one is an hour away! 
Dress your greens (I love my little 21Day Fix containers for measuring the perfect amount of dressing). And then toss everything together. If you're feeling fancy, throw in some Parmesan cheese and spiced nuts (mine are from Sahale Snacks and SO good).