Bacon And Spinach Salad Recipe

About this recipe

A satisfying and keto-friendly spinach salad featuring crispy bacon, hard-boiled eggs, and a creamy dressing. Perfect for a quick and nutritious dinner.

Ingredients

• 200G The Jolly Hog 6 Smoked Dry Cured Back Bacon Rashers
• 400G Mlekovita Sour Cream 18%
• 395G Heinz Mayonnaise 395g
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 1Pc Avacado 1pc
• 395G D'Aucy Chopped Spinach
• 1 Bunch Spring Onions 1 Bunch
• 200 Ml Minus 8 Vinegar Dehydr8, 200Ml
• 60G Mill & Mortar Organic Salt Of Hearts, 60G

Instructions

1. 1. Wash and stem 3 cups of raw spinach. Soak in ice water for 5 minutes to crisp, then drain and pat dry.
2. 2. Tear the spinach into bite-sized pieces and place them in a large salad bowl.
3. 3. Cut 1 ripe avocado in half, remove the pit, scoop out the flesh, and slice into quarters. Add to the salad bowl.
4. 4. Cook 4 slices of bacon in a skillet over medium heat until crispy. Remove, drain on paper towels, and crumble into small pieces. Add to the salad.
5. 5. Thinly slice 6 green onions and add them to the salad.
6. 6. In a small bowl, whisk together 1/2 cup sour cream, 1/2 cup mayonnaise, 2 tablespoons vinegar, 1/4 teaspoon pepper, and 1/2 teaspoon salt to make the dressing.
7. 7. Pour the dressing over the salad and toss gently to combine. Serve immediately.