Hard‑Boiled Egg & Spinach Salad with Bacon Vinaigrette

Ingredients

• 6 large eggs
• 1 bag spinach
• 6 pieces bacon strips
• 2 tbsp olive oil
• 1 tbsp apple cider vinegar
• ½ tsp Dijon mustard (no wheat)
• ¼ tsp salt
• ¼ tsp black pepper

Instructions

1. 1

   Place eggs in a pot, cover with water, bring to boil, then simmer 9 minutes. Cool, peel, and quarter.

2. 2

   Cook bacon in a skillet until crisp; drain on paper towels and crumble.

3. 3

   In a small bowl whisk olive oil, vinegar, mustard, salt, and pepper to make vinaigrette.

4. 4

   In a large bowl toss spinach with vinaigrette, top with egg quarters and bacon crumbles.

5. 5

   Serve immediately.