Turkey Rashers And Spinach Dinner Salad Recipe

About this recipe

A hearty and keto-friendly spinach salad featuring crispy turkey bacon, boiled eggs, and a tangy lemon vinaigrette. Perfect for a satisfying dinner solution.

Ingredients

• 130G Najma Premium Turkey Rashers
• - Filippo Berio Garlic Flavoured Olive Oil
• - Sunita Lemon Juice Organic
• 395G D'Aucy Chopped Spinach
• 1 Bunch Spring Onions 1 Bunch
• 1 L Eat Wholesome Organic Raw Apple Cider Vinegar With Mother
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• 1 Kg Heera Black Pepper Coarse 1kg

Instructions

1. 1. Wash and dry 1 lb of fresh spinach leaves thoroughly, then place them in a large salad bowl.
2. 2. Cook 8 slices of turkey bacon in a skillet over medium heat until crispy, about 5-7 minutes. Remove, let cool, and crumble into bite-sized pieces.
3. 3. Boil 4 large eggs in a pot of water for 10 minutes. Once cooked, transfer them to an ice bath to cool, then peel and slice into quarters.
4. 4. Thinly slice 7 green onions and add them to the salad bowl with the spinach.
5. 5. In a small bowl, whisk together 1/2 cup olive oil, 1/4 cup apple cider vinegar, 3 tablespoons lemon juice, and a pinch of salt and pepper to create the dressing.
6. 6. Add the crumbled turkey bacon and sliced eggs to the salad bowl. Drizzle the dressing over the salad and toss gently to combine.
7. 7. Serve immediately as a fresh and satisfying keto dinner option.