Spinach Salad Campagnarde-Style
Spinach and its leafy green relatives are true superfoods, packing in almost 400% of the recommended daily value of vitamin A in just 1 cup—which is good for your brain and your body.
The hard boiled eggs will be easier to peel if you let them sit in cold water until they completely cool.
- 2 cups baby spinach
- ½ cup cherry tomatoes, cut in half
- 3 strips lardons (or bacon), diced
- 2 eggs
- 2 medium potatoes, peeled and diced
- A handful of croutons
- 4 Tbsps extra virgin olive oil
- 1 Tbsp balsamic vinegar
- ½ tsp Dijon mustard
- Salt and pepper
- To make the dressing, whisk olive oil, balsamic vinegar, Dijon mustard, and salt and pepper to taste. Set aside.
- Pan fry the lardons or bacon until they are golden brown and crispy. Set aside.
- Boil the potatoes in a pot of salted water until tender, about 15-20 minutes. Set aside to let them cool.
- Place eggs in a pot of cold water. Bring to a boil over medium heat, then reduce heat and simmer 12 minutes. Turn off heat and let cool. Remove the shells, then quarter the boiled eggs.
- To make the salad, combine baby spinach, cherry tomatoes, and potatoes in a salad bowl and toss to mix well. Split between 2 plates. Sprinkle half of the lardons (or bacon) on each salad. Add croutons. Arrange egg quarters on top of the salad. Drizzle dressing over the salad and serve immediately.