Spinach Salad with Bacon Dressing
This fresh and delicious salad comes directly from our Suzanne Somers plan. (Protein, Fats and Veggies meal) Ingredients:
2 cups fresh spinach
2 hard boiled eggs
5 cherry tomatoes
3 slices bacon - pan-fried
3 tsp. balsamic vinegar
1 tbsp. olive oil
1/4 tsp. black pepper
Directions:
Rinse, pat dry and place spinach in a salad bowl. Chop eggs and cut tomatoes in half; set aside. Cut bacon into 1 inch pieces and cook in a skillet over medium heat; stir occasionally and cook until crispy. Remove bacon from pan and place on paper towels to absorb the fat; crumble. Drain off all the bacon fat in skillet, but do not wipe clean; add balsamic vinegar and olive oil; stir skillet to deglaze; cook for about 1 minute. Season with black pepper. Toss spinach with hot dressing and top with tomatoes, cooked bacon, and chopped egg. Serve.
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