Classic Spinach Salad with Four Ingredient Tangy Dressing

Step 1

Place your eggs in a single layer in the bottom of a pan. Cover with water, and a capful of white vinegar. Bring to a boil, turn off heat, cover and let stand 10 to 12 minutes. Drain water and immediately run under cold water. Peel eggs, rinse and dry and refrigerate until cold.

Step 2

To cook your bacon, add the raw bacon to a cold pan, then slowly bring the pan up to hight heat. Flip the bacon when the bacon is looking golden brown and cook for a few minutes. I pull my bacon from the pan as it continues to brown for a minute or so as it drains on a plate with paper towels from the oil that remains on the surface area. When the bacon is cooled enough to touch, chop into bite sized pieces.

Step 3

Add the washed and dried spinach to a large bowl.

Step 4

Rough chop your eggs and add to the spinach, then add the bacon, onions and optional water chestnuts.

Step 5

The dressing recipe is below and should be made the day before.

Step 6

For the dressing combine the four ingredients , whisk until the sugar is dissolved. Let sit covered in fridge overnight.