| 11 | 15 | 437 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 2 |
| 2 cup | Spinach |
| 2 large | Egg (hard boiled, cut into quarters) |
| 1 tbsp | Roquefort (blue) cheese (crumbled) |
| 1/2 cup | Cherry Tomatoes (halved) |
| 2 slice | Turkey bacon, cooked |
| 1/4 tsp | Sea Salt (for dressing) |
| 1/4 cup | Extra virgin olive oil (for dressing) |
| 1 large egg | Egg yolk (for dressing) |
| 1 tbsp | Dijon mustard (for dressing) |
| 4 tbsp | Lemon juice (for dressing) |
| 1/2 tsp | Black pepper (for dressing) |
1. Wash and dry spinach then chop into pieces.
2. Add eggs to a pot and cover with cold water by 1 inch. Bring water and eggs to a rolling boil at medium/high heat for about 8-10 minutes. Remove eggs from heat, drain and cool in ice water, and peel.
3. Crumble cheese with hands. Cut cherry tomatoes in half or leave full if they are bite-size.
4. Cook turkey bacon by placing strips on a skillet and turn every 2-3 minutes, adjusting heat if necessary for about 8-10 minutes until bacon reaches your desired crisp. Transfer strips to a paper-towel lined plate to absorb excess oil. Cut bacon into bite-size pieces.
5. Combine salad ingredients in a large bowl.
6. Separate 1 large egg yolk and whisk in a separate large bowl.
7. Blend egg yolk, mustard, salt, lemon juice, and pepper in a food processor or blender, until smooth. Slowly add oil until emulsified.
8. Add all salad ingredients together, and drizzle with dressing. Serve and enjoy!
For additional protein
add cooked chicken breast strips
for a vegetarian option add your choice of cooked beans
For additional nutrients
add more of your favorite raw vegetables cut into bite size pieces
No spinach?
you can use kale, swiss chard or turnip greens
Dairy Free?
omit the blue cheese
| Fruit | 0.2 |
| Meat | 0.1 |
| Meat Alternative | 0.9 |
| Vegetables | 1.4 |
