Warm Spinach Salad With Mustard Vinaigrette Recipe

About this recipe

A diabetic-friendly spinach salad featuring a tangy mustard vinaigrette, topped with crispy turkey bacon and hard-boiled egg slices. Perfect for a satisfying dinner solution.

Ingredients

• - Sunita Lemon Juice Organic
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 130G Najma Premium Turkey Rashers
• 1 Bunch Spinach Fresh 1 Bunch
• - Ktc Vegetable Oil
• - Jalpur Curry Powder
• - Schwartz Garlic Powder 480g
• 500 Ml Tung Chun Red Vinegar, 500Ml
• - Ds Cjo Soy Sauce For Soup 840ml
• 85G Oriental Hot Mustard Powder, 85G
• 60G Mill & Mortar Organic Salt Of Hearts, 60G
• 400G Whole Chickpeas In Water

Instructions

1. 1. In a small jar, combine 2/3 cup vegetable oil, 2 teaspoons lemon juice, 1 teaspoon sugar substitute, 1/2 teaspoon curry powder, 1/4 teaspoon garlic powder, 1/4 cup red vinegar, 2 teaspoons soy sauce, 1 teaspoon dry mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Seal the jar and shake well until the dressing is emulsified.
2. 2. Wash and dry 6 cups of fresh spinach leaves. Place them in a large salad bowl.
3. 3. Cook 5 strips of turkey bacon in a skillet over medium heat until crispy. Remove and crumble into small pieces.
4. 4. Hard-boil 2 eggs by placing them in a pot of boiling water for 10 minutes. Cool under cold water, peel, and slice into rounds.
5. 5. Pour the prepared dressing over the spinach and toss gently to coat evenly.
6. 6. Top the salad with the crumbled turkey bacon and sliced eggs. Serve immediately for a fresh and flavorful dinner.