baked

the ultimate food high

Simple Spinach Salad

In honor of college football—and the fact that I consumed my weight in junk food at the SU vs. Notre Dame game at MetLife Saturday—I’m going on a bit of a health kick. Starting with this awesome spinach salad.

Ingredients:Processed with VSCOcam with c1 preset

  • 3 eggs
  • 1 package bacon (Because healthy eating doesn’t have to totally suck!)
  • 1 package white mushrooms
  • 1 small red onion
  • 10 oz. baby spinach (Regular spinach is fine, too—baby spinach is just easier to eat.)
  • ⅓ cup olive oil
  •  3 Tbsp. red wine vinegar
  •  1 Tbsp. sugar
  •  Salt and pepper to taste

Directions:

  1. Boil eggs and allow to cool before peeling and chopping into ¼-inch cubes.
  2. Cook about half the bacon according to package directions and chop into ½-inch pieces.
  3. Slice mushrooms and red onion. Wash, dry, and remove the stems from baby spinach, and place in salad bowl, adding eggs, bacon, mushrooms, and onions on top.
  4. Mix olive oil, vinegar, sugar, and a dash each of salt and pepper together to make dressing. Pour over salad, toss and serve.

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About Baked Magazine

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. It publishes one issue each semester.

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This entry was posted on 10/01/2014 by in MUNCHIES and tagged , , , .
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