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Spinach, Egg, and Bacon Salad

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There's something fun about a late night dinner that you throw together with whatever you happen to have on hand. That's what we did this week when we got home on the later side after seeing a movie. Of course, as is our habit here at Monday Night Martha, we turned to Martha Stewart for a little recipe inspiration. 


The only requirement - we had to be able to make it with whatever ingredients we had on hand which happened to be bacon and eggs (and lucky for us some cheap Beaujolais). That's how we decided on Spinach, Egg, and Bacon Salad

You start by hard boiling 4 large eggs and cooking ¾ lb. of bacon until crisp. Next up, start on making the vinaigrette by combining one garlic clove peeled and minced, one small shallot finely chopped, juice of ½ lemon, and 1 ½ Tablespoons of sherry vinegar. Slowly whisk in ¼ cup extra virgin olive oil, some chopped fresh parsley, salt and pepper to taste. (This recipe is for 8 servings so you can adjust as necessary). 

Peel the hard-boiled eggs, and then coarsely chop along with the cooked bacon. In a large bowl combine 2 pounds of washed baby spinach, bacon, eggs, and dressing. Toss and serve. We also toasted some slices of French bread before sitting down to eat. 

The best thing about this salad is we happen to be big fans of breakfast foods for dinner and this salad was satisfying in that way -- with the bacon and eggs and toast -- but a little more polished than say, a toaster waffle. It was breakfast salad -- delicious and with a good vinaigrette. It was like eating Sunday brunch for Monday night dinner.

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Join the New Times community and help support independent local journalism in Phoenix.

 

Join the New Times community and help support independent local journalism in Phoenix.