Egg and spinach salad

    Egg and spinach salad


    54 people made this

    About this recipe: Hard-boiled eggs, bacon, fresh spinach leaves and onion are tossed with a lemony dressing.

    Serves: 6 

    • 4 eggs
    • 8 rashers bacon
    • 300g (11 oz) fresh spinach
    • 1 small onion, chopped
    • 6 tablespoons olive oil
    • 3 tablespoons lemon juice
    • 2 cloves garlic, minced
    • salt and freshly ground black pepper to taste

    Prep:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Place eggs in a saucepan and cover with cold water. Bring water to the boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
    2. Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain, dice and set aside.
    3. In a large bowl, combine the eggs, bacon, spinach and onion.
    4. In a small bowl, whisk together the oil, lemon juice, garlic and salt and pepper. Pour over salad and toss well to coat.

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