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Spinach, Egg & Bacon Salad


Units Scale
  • 5 oz package of baby spinach leaves
  • 2 boiled eggs (chopped)
  • 810 pieces of bacon (cooked and crumbled)
  • 18 oz can water chestnuts (chopped)
  • 1/2 cup olive oil
  • 1/4 cup apple cider vinegar (or red wine vinegar)
  • 1/81/4 agave (or other sweetener adjust to taste)
  • 1/4 cup ketchup
  • 2 tsp Worcestershire Sauce
  • 1/2 tsp sea salt


  1. Boil eggs,chop.
  2. Cook bacon, cool and crumble.
  3. Drain and chop water chestnuts.
  4. Toss the above ingredients together.
  5. Mix olive oil, vinegar, ketchup, Worcestershire Sauce, agave (sweetener) and salt.
  6. Either drizzle over plated single salads or toss together with entire bowl.
  7. Serve immediately.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes