June 11

This is an old favorite and you’ve probably already made one in the last couple of months. The only difference may be the dressing.
Serves 2.

Ingredients:
Baby spinach
2 hardboiled eggs, peeled
5 slices of bacon**
2 Tablespoons plain yogurt
1 ½ Tablespoons Dijon mustard
2 Tablespoons apple cider vinegar
Salt and pepper to taste
1 Tablespoons of olive oil, if desired
Croutons, if desired

 ** if like me, you eat one slice of bacon before it gets to the salad, you may want to make 6 slices
Preparation:
Tear the spinach into a large bowl. Slice the eggs thinly from top to bottom then cut once lengthwise. Add to spinach. Cut or break bacon into strips. Add to spinach. Mix well. Add dressing. Add croutons, if desired.

Dressing:
In a small bowl, add the plain yogurt and mustard. Mix well. Add vinegar, salt and pepper. Mix well. Taste. If too sharp for your liking, add 1 tablespoon of olive oil to soften.

June Salad Challenge Index

Berry Salad

Pasta Salad

Beet Salad

Nicoise Salad

Asparagus and Marinated Artichoke Salad

Shrimp and Orange Salad

Kale Salad

Spanish Salad

Three Ps Salad

Cobb Salad

Radicchio & Pear Salad

Take-Out Salads

Mushroom Salad

Roasted Cauliflower Salad

Salade de Chèvre Chaud

Caprese Salad

Canadian Campagnarde

Mexican Salad

Lentil Salad

Spinach Salad

Asian Chimichurri Salad

Belgium Endive Salad

Steak Salad

Asparagus Salad

Salade Campagnarde

Panzanella – Tuscan Bread Salad

Burger Salad

Baby Artichoke Salad

Bacon Avocado Salad

Go-To Salad