Real bacon and bacon fat add a savory sizzle to this low-carb favorite, nutrition-rich spinach salad with nutritious eggs and tangy vinegar, a perfect low-carb lunch.
- 1 bag fresh baby spinach
- 4 slices bacon
- 2 hard boiled eggs
- 1/4 cup chopped onion
- 1/4 cup vinegar
- 1 pkg Splenda
- salt, pepper
In a frying pan, cook bacon to desired crispness. Save the bacon grease while allowing the cooked bacon to drain on a paper towel. Prepare a fresh salad using the spinach and onion. Slice the hard boiled eggs, and arrange on top of the spinach salad. Crumble the bacon into bite-sized pieces.
Once the bacon grease has cooled down a bit, add vinegar, pepper and Splenda. Stir and heat slowly until boiling. Pour the hot bacon dressing over the spinach salad. Toss with the crumbled bacon slices.
Yields 2 servings
Total Carbs: 5 grams per serving