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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I love spinach salad .... so overtime I developed this recipe that even kids and picky husbands will devour. Ingredients:
1 (8 ounce) bag baby spinach |
6 -8 medium fresh strawberries |
2 -3 hardboiled egg (sliced) |
150 g pancetta (italian bacon) |
homemade crouton |
0.5 (3 ounce) bag of salad sensations honey-roasted pecans |
1/2 medium red onion, sliced |
6 ounces marinated artichokes (optional) |
0.5 (355 ml) bottle strawberries (briannas homestyle is nice) or 0.5 (355 ml) bottle raspberry vinaigrette dressing (briannas homestyle is nice) |
Directions:
1. boil the eggs 5mins then take off the heat cover and let sit in the hot water for additional 5min.
2. pan fry the pancetta til crisp(reserve the bacon grease) set aside.
3. In a large bowl put in the spinach,sliced strawberries, homemade croutons(recipe to follow) onion, pecans, artichokes eggs, bacon.refrigerate til ready to serve.
4. Dish up on seperate plates
5. heat salad dressing to boiling.
6. pour over indvidual plates and serve.
7. croutons.
8. cut half a french loave of bread cut into cube size.
9. put bread in frying pan
10. shake on italian seasoning, montreal steak spice, garlic powder, to taste.
11. once bread starts to get crisp pour the reserved bacon grease in pan and stir til desired crispness.
12. set aside to cool.
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