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Spinach and Apple Salad with Bacon

2 apples
drop fresh lemon juice
1/4 pound bacon, sliced
1 tablespoon Dijon mustard
1 to 2 tablespoons balsamic vinegar salt
white pepper
1/4 cup extra-virgin olive oil
1/2 pound spinach, stemmed and washed
12 black olives, pitted and chopped
2 eggs, hard-cooked and cut into wedges, for garnish

Peel the apples, if desired, then core and chop. Place in a bowl, sprinkle with lemon juice and toss lightly; set aside. In a frying pan over high heat, fry the bacon until crisp, about 5 minutes. Transfer to paper towels to drain. Cut into small pieces; set aside.

In a small bowl stir together the mustard and vinegar, salt
and white pepper to taste until well mixed. Add the oil and stir vigorously until blended. Set aside for a few minutes to allow the flavors to blend.

Place the spinach leaves in a salad bowl. Add the apples,
bacon, olives and dressing and toss well. Garnish with the eggs wedges and serve.


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