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
• ¼ cup water
• 4 slices bacon
• ¼ cup brown sugar
• ¼ cup olive oil
• salt and pepper to taste
• 2 tablespoons cider vinegar
• 1 dash garlic powder
• 1 cup sliced fresh strawberries
• ¼ cup ketchup
• ½ cup sliced fresh mushrooms
• ½ cup thinly sliced onion
• 1 kiwi, sliced
• 1 cup seasoned croutons
• ½ teaspoon spicy brown mustard
• 5 cups fresh spinach, rinsed and torn into bite-size pieces
• ½ mandarin orange, peeled and segmented

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.