Low Carb Wilted Spinach Salad. This is a pretty standard Wilted Spinach Salad recipe and sometimes we just need to be reminded of the many different salad choices we have. This couldn’t be too much easier. I think for a bit of crunchy goodness, this would be enhanced with toasted sliced almonds and I have added them into the recipe. As you can see I grated my egg. More SURFACE AREA , more taste. I know you’ve had this so…have it again.
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- 10 Oz Clamshell Baby Spinach
- ½ Lb Crispy Cooked Chopped Bacon
- 3 Chopped Hard Boiled Eggs (As You See, I Grated My Eggs)
- ½ C Thinly Sliced Red Onion
- 6 Thinly Sliced Button Or Crimini Mushrooms
- ¼ C Toasted Almonds
- ¼ C Red Wine Vinegar
- 1½ t Dijon Mustard
- 1 t Allulose
- ½ t Salt
- Lots Freshly Ground Pepper
- Toast the almonds.
- Cook & chop bacon reserving ¼ cup fat.
- Hard boil eggs and rough chop.
- Mix mustard and Allulose into heated bacon fat & add vinegar.
- In large bowl mix spinach, eggs, red onion, and mushrooms.
- Sprinkle with salt.
- Add dressing and mix.
- Plate and garnish with almonds.
- Serve with lots of fresh ground pepper.
- 6 Servings
- 275 Calories, 10.0g Protein, 24.1g Fat, 4.4g Carbs, 2.0g Fiber, 2.2g Net Carb
- Bacon fat is included in the nutritionals.