Baby Spinach & Pine Nut Salad with Creamy Bacon Dressing

Recipe by EeeGee
READY IN: 20mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
  • FOR THE DRESSING
  • 2
    slices bacon, trimmed of fat and cut into thirds
  • 12
    cup good quality whole egg mayonnaise (like Thomay)
  • 1 12
    tablespoons water
  • FOR THE SALAD
  • 150
    g baby spinach leaves, washed and dried

DIRECTIONS

  • FOR THE DRESSING.
  • Cook the bacon in a non stick pan over a high heat for about 5 minutes or until crispy.
  • Place the bacon, mayonnaise and water in a food processor and process until the bacon is finely chopped.
  • FOR THE SALAD.
  • Place the eggs in a saucepan of cold water, bring to the boil and cook for 7 minutes.
  • Rinse the eggs under cold water, peel and cut into wedges.
  • In the pan you used to cook the bacon, cook the pinenuts over a medium/high heat for 1-2 minutes until toasted- beware they burn easily.
  • TO SERVE.
  • Place the spinach on a serving plate, scatter with the pine nuts and egg wedges.
  • Drizzle with the dressing.