- 1 clove garlic
- 1/2 teaspoon kosher salt
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon
- 3 Tablespoons extra-virgin olive oil
- Freshly ground pepper to taste
- 12 cups spinach leaves
- 4 eggs, hard boiled (see tip*) peeled and chopped
- 4 slices bacon, cooked crispy, cooled and crumbled
- Smash and peel garlic clove. Mince and mash with the side of a chef's knife with the salt to form a paste. Scrape into a medium bowl. Whisk in vinegar and Dijon. Gradually whisk in oil. Season with pepper. Place spinach, eggs and bacon in a large salad bowl. Pour dressing over the salad and toss to combine.
- tip* to hard boil eggs: Place eggs in the bottom of a small saucepan, cover with cold water by several inches. Bring to a gentle boil over high heat. Allow to boil for 1 full minute. Remove from heat and let stand 12 minutes in the hot water. Drain, run cool water over and cool.
0.75 Added Sugars, 223 mg Cholesterol
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