Bacon, Prune & Egg Salad
Ingredients
- 3–4 oz baby spinach (about 4 packed cups)
- 4 hard-boiled eggs, halved
- 5–6 Mariani Prunes, halved or left whole
- 3 slices bacon, cooked and crumbled
- 2 tablespoons thinly sliced red onion
- 2 tablespoons crumbled white cheddar or feta (optional)
- FOR THE HONEY MUSTARD VINAIGRETTE:
- 1 tablespoon olive oil
- 1½ teaspoons Dijon mustard
- 1½ teaspoons honey
- 1½ teaspoons apple cider vinegar
- Salt and pepper to taste
Instructions
- Place the eggs in a saucepan, cover with cold water, and bring to a gentle boil. Once boiling, reduce heat to a simmer and cook for 9–10 minutes.
- Transfer to an ice bath to cool for 5 minutes, then peel and slice.
- Whisk together olive oil, Dijon mustard, honey, and apple cider vinegar until smooth. Season with salt and pepper.
- Arrange spinach across a large plate or low serving bowl. Top with halved eggs, Mariani California Prunes, crumbled bacon, red onion, and cheese if using.
- Drizzle with vinaigrette just before serving.
