Barcelona Salad Recipe
Baby spinach and spring mix with artichoke hearts, chickpeas, bacon, and a hard-boiled egg. Served with spanish dressing.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Ingredients
Wash the baby spinach and spring mix thoroughly under cold water. Drain and set aside.
- 2
Combine Salad Ingredients
In a large salad bowl, combine the baby spinach, spring mix, chopped artichoke hearts, chickpeas, crumbled bacon, and chopped hard-boiled eggs.
- 3
Make the Dressing
In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, paprika, salt, and pepper to taste for the Spanish dressing.
- 4
Toss the Salad
Drizzle the dressing over the salad and toss gently to combine all ingredients evenly.
- 5
Serve
Serve immediately while fresh, or refrigerate for up to 30 minutes before serving.