Spinach and Arugula Salad with tasteful additions Bacon Oil and Smoked Bacon Salt

Recipes



Spinach and Arugula Salad with tasteful additions Bacon Oil and Smoked Bacon Salt

 

4 oz Spinach

4 oz Arugula

8 pieces Bacon (Chopped)

3 oz red onion sliced thin

2 large eggs

½ cup tasteful additions bacon olive oil

½ cup marinated mushrooms

¼ cup tasteful additions Traditional balsamic vinegar

2 Tbsp. minced garlic

Tasteful Additions Smoked Bacon sea salt

Tasteful Additions Tellicherry black pepper, ground

 

Directions

 

Remove the stems from the spinach and arugula and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.

 

Place the eggs into boiling water and cook for 11 minutes. Place in ice cold water to stop carry over cooking. When cool, remove and peel off the shell. Slice each egg into 8 pieces and set aside.

 

While the eggs are cooking, fry the bacon and remove to a paper towel to drain. Crumble the bacon and set aside. Using the extra bacon fat and mushrooms, garlic, vinegar and salt and pepper to taste. Cook until tender. Toss all ingredients with QCOM bacon oil, salt, and pepper. Serve immediately.

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