Spinach and bacon Salad

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Servings: 4

By accompanying this salad with hard boiled egg you get a sufficiently protein meal. Dried basil and oregano can be substituted with 2 tsp fresh herbs each. For maximum flavor, prepare the dressing 1 to 2 hours in advance and it will keep for a week in the refrigerator.

Prep Time30 mins

Dressing
 4 tbsp mayonnaise
 2 tbsp extra virgin olive oil or vegetable oil
 1/2 tsp cider or white wine vinegar
 1/4 tsp dried basil
 1/4 tsp dried oregano
 1/4 tsp garlic salt or powder
 Freshly ground black pepper
 1 1/2 tbsp milk
Salad
 8 cups fresh torn spinach without ribs
 4 slices of mild onion, cut in 4
 6 slices of cooked bacon, chopped
 1 cup of croutons

Dressing
1

In a small bowl, whisk mayonnaise, oil, vinegar, basil, oregano, garlic salt and black pepper.

2

Add milk and refrigerate until ready to serve.

Salad
3

Divide spinach in four individual salad bowl.

4

Garnish with onions, bacon and croutons.

5

Pour 2 tablespoons of dressing on each bowl.

Ingredients

Dressing
 4 tbsp mayonnaise
 2 tbsp extra virgin olive oil or vegetable oil
 1/2 tsp cider or white wine vinegar
 1/4 tsp dried basil
 1/4 tsp dried oregano
 1/4 tsp garlic salt or powder
 Freshly ground black pepper
 1 1/2 tbsp milk
Salad
 8 cups fresh torn spinach without ribs
 4 slices of mild onion, cut in 4
 6 slices of cooked bacon, chopped
 1 cup of croutons

Directions

Dressing
1

In a small bowl, whisk mayonnaise, oil, vinegar, basil, oregano, garlic salt and black pepper.

2

Add milk and refrigerate until ready to serve.

Salad
3

Divide spinach in four individual salad bowl.

4

Garnish with onions, bacon and croutons.

5

Pour 2 tablespoons of dressing on each bowl.

Spinach and Bacon Salad

 

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