Spinach and Bacon Salad with Lemon Pepper Dill Dressing
Teresa Ambra
Fabulous high protein salad that's hearty and filling. This one uses spinach, bacon, tomatoes, cucumber, miniature bell peppers, red onion, cheese cubes, hard-boiled eggs and mushrooms. Includes a homemade Lemon Pepper Dill Dressing. Terrific for hot summer nights when you don't want to heat up your kitchen. Gluten free.
Prep Time 35 minutes mins
Cook Time 20 minutes mins
Total Time 55 minutes mins
Course Salads and Salad Dressings, Side Dish
Cuisine American
Servings 12
Calories 540 kcal
1 large mixing bowl
1 sharp knife to cut vegetables
1 small mixing bowl
1 whisk
1 large skillet to fry bacon
1 large sauce pan with lid to hard-boil egga
1 colander
measuring cups
measuring spoons
SALAD: 10 oz. bag baby spinach 4 oz. fresh mushrooms sliced 2-3 slices red onion separated into rings 1 cucumber quartered 10.5 oz. container grape tomatoes sliced 6 miniature bell peppers core and pulp removed 8 oz. bag Colby/Monterey Jack cheese cubes 6 oz. bacon cooked and broken into one-inch pieces 6 hard-boiled eggs quartered LEMON PEPPER DILL DRESSING: 1/3 cup granulated sugar 1 cup 2% milk cold 1/4 tsp. white pepper 1/4 tsp. granulated garlic 2 1/2 cups mayonnaise or part Miracle Whip 1/4 cup cider vinegar 1/2 tbsp. Lemon pepper seasoning 1 1/2 heaping tbsp. dill weed
LEMON PEPPER DILL DRESSING: Whisk all ingredients in a bowl.
Cover.
Refrigerate until ready to serve.
Serve with Spinach and Bacon Salad.
Makes 3 to 3 ½ cups dressing.
NOTE: This recipe turns out a lot better using only mayonnaise, but I had run out and had to add some Miracle Whip as well.
© Can’t Stay Out of the Kitchen
Calories: 540 kcal Carbohydrates: 11 g Protein: 12 g Fat: 50 g Saturated Fat: 12 g Polyunsaturated Fat: 22 g Monounsaturated Fat: 13 g Trans Fat: 0.1 g Cholesterol: 142 mg Sodium: 566 mg Potassium: 394 mg Fiber: 1 g Sugar: 9 g Vitamin A: 2842 IU Vitamin C: 12 mg Calcium: 204 mg Iron: 2 mg
Keyword bacon, cheese, eggs, salad, side dish, spinach, tomatoes