This is one of my favorite winter salads and it’s very satisfying as a meal. To make individual, smaller side salads just hard boil the eggs and place a few slices on top of each serving. I have partnered with Butcherbox to bring you great recipes & cooking tips using their quality products. Order your Butcherbox with my affiliate link here: ButcherBox I know you’ll just love it!
Paleo, Whole30, WildFit fall
Dressing Ingredients
- 3 Silces of ButcherBox bacon
- 3 tbs. Chopped red onion
- 2 tbs. Apple Cider vinegar
- 1 tsp. Honey
- Seasonings: Salt, pepper, thyme
Wilted Spinach Salad Ingredients
- 5 c. Fresh spinach
- 1 c. Arugula
- 1/3 c. Tomato
- 4 Pastured eggs
Cut the bacon into small pieces and start cooking over medium heat.
Meanwhile, place your spinach in an oversized bowl. You can also add some arugula or other greens for variety.
Poach or boil your eggs.
When the fat starts to render add the onions and continue cooking until the onions are softened and the bacon is cooked.
Add the vinegar, seasonings and honey and stir to allow the flavors to blend, 1-2 minutes.
Pour the hot dressing over the greens and toss to coat and to allow the spinach to wilt slightly.
Arrange the greens in two serving dishes, place the cooked eggs on top and garnish with sliced tomatoes.
