Spinach Salad with Garlic Toast and Bacon

Salad 675 Last Update: Feb 23, 2021 Created: Feb 19, 2021 0 0 0
Spinach Salad with Garlic Toast and Bacon
  • Serves: 4 People
  • Prepare Time: 20 mins
  • Cooking Time: 5 mins
  • Calories: -
  • Difficulty: Easy
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Fresh, not too greasy, very original and healthy salad - just right for lunch on Sunday. Moreover, it is suitable for both men and women, even children eat it with pleasure.

Ingredients

Directions

  1. For dressing, chop the onion very finely, put in a blender along with all the other dressing ingredients, except for the oil. Whisk until smooth. Without turning off the engine, pour in the oil in a thin stream (about 1/2 cup). Transfer the finished dressing to a bowl and refrigerate.
  2. Pour eggs with hot water, bring to a boil, remove from heat, leave for 12 minutes, then peel gently. Fry the bacon on both sides in a large skillet until crisp, transfer the finished slices for 1-2 minutes, on paper towels, then crumble.
  3. Chop the garlic finely for toast. Heat 3-4 tablespoons in a skillet. butter with garlic, place the slices of bread and fry on both sides until golden brown. Place the toast on paper towels, then cut in half diagonally.
  4. Rinse the spinach, dry, remove the stems, stir with a little dressing. Arrange on plates. Lay eggs cut in half on top, sprinkle with bacon. Sprinkle with a little celery seeds. Serve with toast and leftover dressing separately.

Spinach Salad with Garlic Toast and Bacon



  • Serves: 4 People
  • Prepare Time: 20 mins
  • Cooking Time: 5 mins
  • Calories: -
  • Difficulty: Easy

Fresh, not too greasy, very original and healthy salad - just right for lunch on Sunday. Moreover, it is suitable for both men and women, even children eat it with pleasure.

Ingredients

Directions

  1. For dressing, chop the onion very finely, put in a blender along with all the other dressing ingredients, except for the oil. Whisk until smooth. Without turning off the engine, pour in the oil in a thin stream (about 1/2 cup). Transfer the finished dressing to a bowl and refrigerate.
  2. Pour eggs with hot water, bring to a boil, remove from heat, leave for 12 minutes, then peel gently. Fry the bacon on both sides in a large skillet until crisp, transfer the finished slices for 1-2 minutes, on paper towels, then crumble.
  3. Chop the garlic finely for toast. Heat 3-4 tablespoons in a skillet. butter with garlic, place the slices of bread and fry on both sides until golden brown. Place the toast on paper towels, then cut in half diagonally.
  4. Rinse the spinach, dry, remove the stems, stir with a little dressing. Arrange on plates. Lay eggs cut in half on top, sprinkle with bacon. Sprinkle with a little celery seeds. Serve with toast and leftover dressing separately.

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