Spinach Salad Recipe
bacon, devilled egg, hazelnuts, golden raisins, poppy seed restaurant {gf}
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Ingredients
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Salad Ingredients
Dressing Ingredients
Method
Preparation
- 1
- 2
Prepare the Deviled Eggs
Hard boil the eggs, then cool and peel them. Cut in half, remove yolks, and mix yolks with salt, pepper, and a bit of mayonnaise to taste. Spoon the mixture back into the egg whites.
- 3
Toast Hazelnuts
Preheat the oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast in the oven for about 10-12 minutes or until fragrant. Let cool and chop coarsely.
Assemble the Salad
- 4
Combine Salad Ingredients
In a large bowl, combine fresh spinach, crumbled bacon, chopped hazelnuts, and golden raisins.
- 5
Prepare Dressing
In a small bowl, whisk together olive oil, apple cider vinegar, honey, poppy seeds, salt, and pepper.
- 6
Dress the Salad
Drizzle the dressing over the salad and toss gently to combine. Top with deviled eggs.