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Spinach Salad with Warm Bacon Vinaigrette
Total 20 mins, includes cooling time
Active 20 mins
Makes 6 servings
TIP: Store leftover dressing in a jar in the refrigerator for up to 5 days.
    • 5 ounces baby spinach leaves
    • 4 hard-boiled eggs, thinly sliced
    • 1/2 medium red onion, thinly sliced
    • 5 strips thick-cut bacon, diced
    • 3/4 cup diced yellow onions
    • 3 garlic cloves, minced
    • 3 tablespoons white wine
    • 3 tablespoons white wine vinegar
    • 3 tablespoons honey
    • 2 tablespoons Dijon mustard
    • 1 teaspoon freshly ground black pepper
    1. Fill a large bowl with the spinach leaves, top with the eggs and sliced red onion.
    2. In a 10-inch skillet, cook the diced bacon over medium heat, stirring occasionally, until it starts browning, about 5 minutes. Add the onions and cook, stirring occasionally, until the onions are translucent, about 2 minutes. Stir in the garlic, wine, vinegar, honey, Dijon mustard, and black pepper.
    3. Drizzle the dressing over the salad and serve immediately.

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