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Publix Aprons

Bacon and Egg Spinach Salad

Bacon and Egg Spinach Salad
Total Time:
45 minutes


1/3 cup canola oil
1/3 cup raspberry vinegar
2 tablespoons honey
2 teaspoons bottled chipotle pepper sauce
1 teaspoon Dijon mustard
1⁄4 teaspoon ground cinnamon
1⁄4 teaspoon ground cumin
12 ounces small red potatoes, scrubbed
2 cups fresh green beans
8 slices bacon
8 ounces baby bella mushrooms
2 cloves garlic, minced (about 1 teaspoon)
4 eggs
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (5-oz) package baby spinach


  • In a small bowl whisk together oil, vinegar, honey, pepper sauce, mustard, cinnamon, and cumin; set aside.


  1. Cut each potato in half. Place in large sauce pan. Add water to cover; bring to a boil. Reduce heat and simmer, covered 5 minutes. Add green beans; return to boil. Reduce heat and simmer, covered, for 5–6 minutes until potatoes are fork tender. Drain; rinse in cold water.

  2. Preheat large nonstick sauté pan on medium 2–3 minutes. Place bacon in pan and cook 6–8 minutes or until crisp. Drain on paper towels; reserve 2 tablespoons drippings in pan.
  3. Add mushrooms and garlic to pan; cook on medium-high 3–4 minutes or until browned and tender. Transfer to a bowl; cover to keep warm.
  4. Add potatoes to pan. Cook 7–8 minutes, turning to brown on cut sides and adding reserved drippings as needed. Transfer to bowl with mushrooms.
  5. Break eggs into pan, careful not to break yolk; cook eggs 4–5 minutes or until whites are completely set and yolks start to thicken. For more doneness on top, cover during the last 2 minutes of cooking.
  6. Line 4 plates with spinach. Top each plate with green beans, bacon, mushrooms, potatoes and one egg. Drizzle salad with reserved raspberry dressing; serve.

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Nutritional Information

CALORIES (per 1/4 recipe) 500kcal; FAT 270g; SAT FAT 5g; TRANS FAT 0g; CHOL 205mg; SODIUM 550mg; CARB 39g; FIBER 4g; SUGARS 15g; PROTEIN 17g; VIT A 60%; VIT C 40%; CALC 10%; IRON 20%

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