Monday, May 7, 2012

Bacon and Egg Spinach Salad

We have a cafe at our local airport that is famous for it's pie.  Their slogan is 'fly for pie' and pilots are known to make a stopover in Chilliwack just to enjoy a nice slice of pie.  And they do have great pie!  But I wouldn't be surprised if some stop by just for their spinach salad.  It is the best!  Here's my version of the Airport Cafe bacon and egg spinach salad...though my dressing is really not like theirs.  But it's good.

  • baby spinach leaves
  • sliced red onion, coarsely chopped
  • fresh mushrooms, sliced
  • cauliflower, cut into teeny pieces(optional)
  • 2 strips bacon per serving, fried crisp and crumbled
  • 1 hard boiled egg per serving, sliced
  •  shredded mozzarella or Swiss cheese
  1. Arrange spinach on serving plate.
  2. Add desired toppings and top with shredded cheese.
  3. Drizzle dressing (recipe below) over salad and serve with additional dressing on the side.
* If you prefer to have your salad coated in dressing, toss spinach leaves and vegetables together with dressing in a large bowl.  Then arrange on salad plates, topping with bacon, eggs and cheese.

  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons sour cream
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper  
  1.  Combine all ingredients in bowl and mix with immersion blender until smooth.