Every time I see fresh baby spinach on the farmers market, I get excited. And this is the salad that comes to my mind first. The thought of it usually stays with me until I make it.
We love salads (it’s not difficult to see that), and I can’t say which one is my favorite, but this is definitely on my top 10 list. The combination of crispy spinach, warm bacon, eggs, capers and green onions makes it more like light but balanced meal – with a good proportion of fibers, vitamins and proteins. A slice of crispy homemade bread with it and you’ve got nice and healthy lunch or dinner.
We usually pour the dressing over the salad just before serving – this way the spinach leaves don’t wilt too much.
This recipe participates in Project Lunch Box Challenge.
Preparation time: 15 minutes
500g baby spinach leaves, washed and drained
8 thin slices bacon
4 hard boiled eggs, cut into quarters
4 sprigs of green onions, chopped
1 tbsp capers, drained
2 tbsp lemon juice
3 tbsp extra-virgin olive oil
1 tsp Dijon mustard
pinch of salt
freshly ground pepper
Prepare the bacon first. You can brown it in a frying pan, but it’s definitely healthier to bake it in the oven. I arrange it in a baking sheet, covered with baking parchment and grill it in the preheated oven (220 C/430 F) for 5-6 minutes.
Meanwhile pat dry with paper towels the spinach leaves. Combine them with green onions, eggs and capers in a salad bowl.
After the bacon is cooked, crumble and sprinkle over the salad. Toss gently.
Mix lemon juice, olive oil and mustard. Add some freshly ground pepper and whisk. Just before serving pour the dressing over the salad and toss.
Be careful with the salt – bacon and capers usually are salty enough.