Springtime Spinach Salad

Strawberries and spinach are delicious in the Spring, and tossed with other fresh ingredients, real bacon, and hard cooked eggs, they make a wonderful salad. A sweet, tangy oil and vinegar dressing tops it off!

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 185 Calories

Ingredients

• 2 eggs
• 4 slices bacon
• salt and pepper to taste
• 2 tablespoons cider vinegar
• 1 dash garlic powder
• 1 cup sliced fresh strawberries
• 1 kiwi, sliced
• 1 cup seasoned croutons
• 5 cups fresh spinach, rinsed and torn into bite-size pieces
• 0.25 cup water
• 0.25 cup olive oil
• 0.25 cup brown sugar
• 0.5 cup sliced fresh mushrooms
• 0.25 cup ketchup
• 0.5 cup thinly sliced onion
• 0.5 mandarin orange, peeled and segmented
• 0.5 teaspoon spicy brown mustard

Recipe Instructions

Step 1

Place the eggs in a saucepan with enough cold water to cover. Bring to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 12 to 15 minutes. Remove from hot water and cool. Peel, chop, and set aside.

Step 2

Cook the bacon in a skillet over medium high heat until crisp and evenly brown. Drain, crumble and set aside.

Step 3

In a large bowl, toss together the eggs, bacon, spinach, mushrooms, strawberries, onion, kiwi, and orange.

Step 4

In a separate bowl, mix the ketchup, water, olive oil, brown sugar, cider vinegar, and brown mustard. Season with garlic powder, salt, and pepper. Pour over the salad mixture, and top the salad with croutons.