Spinach and Bacon Salad

Directions

Apple Cider Vinaigrette 

1. Combine all ingredients in a jar and shake vigorously for 2 minutes.
2. Store at room temperature in an air-tight container until ready to use. 
3. For best results let dressing sit for 30 minutes. 
4. Shake prior to using.

Homemade Croutons 

1. Preheat oven to 350°F (176°C). Line a baking tray with parchment. Set aside. 
   
2. Toss bread cubes with garlic, parsley salt and pepper until coated.
   
3. Spread herbed cubed bread evenly on pan. Drizzle with olive oil. 
   
4. Bake at 350°F (176°C) for 10 minutes, turning bread cubes once in oven.
   
5. Turn oven off. Leave pan of herbed bread cubes in oven for 10 minutes.
   
6. Remove from oven and let cool and dry overnight.
   
7. Store Homemade Croutons in an airtight container for up to 2 weeks. 

Spinach and Bacon Salad

1. Layer spinach in base of two salad bowls. Set aside.
2. Peel hard boiled eggs. Cut in half or slice into medallions.
3. Chop cooked bacon into bite size pieces.
4. Top spinach with sliced egg and bacon. Set aside.
5. In small skillet sauté sliced red onion and optional mushrooms in olive oil until tender (approx. 5 - 7 minutes).
6. Top Spinach and Bacon Salad with warm onion mixture.
7. Drizzle with Apple Cider Vinaigrette.
8. Top with ¼ cup Homemade Croutons. Serve immediately 
   Yields 2 portions