Ingredients for Baby Spinach Pine Nut Salad With Creamy Bacon Dressing
- 4 slices bacon
- 1/2 cup mayonnaise
- 1 tablespoon water
- 2 large eggs
- 1/4 cup pine nuts
- 5 ounces baby spinach
- 1 tablespoon reserved bacon fat
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How to Make Baby Spinach Pine Nut Salad With Creamy Bacon Dressing
- **Make the Creamy Bacon Dressing:** Cook 4 slices of bacon in a non-stick pan over medium-high heat for 5-7 minutes, or until crispy. Remove bacon and set aside, reserving 1 tablespoon of bacon fat in the pan.
- Roughly chop the cooked bacon.
- In a food processor, combine the chopped bacon, 1/2 cup mayonnaise (choose your preferred type, full-fat or low-fat), 1 tablespoon reserved bacon fat, and 1 tablespoon of water. Process until smooth and creamy.
- **Prepare the Salad:** Hard-boil 2 large eggs by placing them in a saucepan of cold water, bringing to a boil, and then simmering for 7 minutes. Immediately transfer to an ice bath to stop cooking. Once cool, peel and cut into wedges.
- In the same pan used for the bacon (remove excess bacon fat), toast 1/4 cup pine nuts over medium-high heat for 1-2 minutes, or until lightly golden brown. Watch carefully to prevent burning.
- **Assemble the Salad:** In a large bowl, gently toss 5 ounces (approximately 5 cups) of baby spinach. Arrange the spinach on a serving plate or in individual bowls.
- Scatter the toasted pine nuts and egg wedges over the spinach.
- Drizzle generously with the creamy bacon dressing.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
21g
Fat
45g
Carbs
6g
