Warm Spinach Salad

Prep Time: 20 minutes

Cook Time: 10 minutes

Yields: Serves 4

Description

A delicious alternative to your typical green salad – full of protein with a nice balance of savory and sweet.

Ingredients

Salad Ingredients

• 2 large bunches of spinach (baby spinach works too), thoroughly washed
• 4 thick slices of bacon
• 8 figs, cut into quarters
• 1 small nopal cactus leaf (optional), cut into 2 inch slices
• 4 soft-poached eggs (optional)
• Salt & pepper to taste

Dressing

• Juice from 1 lemon
• Zest from ½ of a lemon
• ¼ cup extra virgin olive oil or macadamia nut oil
• 1 teaspoon honey
• Salt & pepper to taste

NOTE: The cactus was a local, seasonal find – added for crunch and variation. You can easily swap it with thinly sliced cucumber.

Directions

1. In a large skillet, cook the bacon until crispy. Set aside on a paper towel.
2. Carefully dump the remaining grease in a can, but don’t wash the skillet.
3. Poach 4 eggs and set aside. See below for more instruction on how to poach an egg.
4. Add the pre-washed and dried spinach in the warm skillet. Toss gently and place into a large mixing bowl.
5. Add sliced nopal cactus (or cucumber) and figs.
6. Add the bacon by roughly ripping it into pieces.
7. Toss with dressing and plate.
8. Serve with a poached egg and a few sprinkles of salt & pepper.

Preparing the Eggs:

1. In a small pot or sauce pan, bring water to a slow simmer (just before a boil).
2. Add 1 capful of vinegar per egg. (I used apple cider vinegar because that’s what I have in the house).
3. Crack 1 egg and slowly drop it into the water. The egg will come together.
4. Cook for about 3-4 minutes and remove from the water with a large spoon. Set aside.

NOTE: If poaching is too intimidating, do a soft-boiled egg instead.