Makes 4 servings (2 cups per serving)

Ingredients

For Salad:

• 8 cups fresh baby spinach
• ½ cup thinly sliced red onion
• 1 cup thinly sliced orange bell pepper
• 4 large hard-boiled eggs, quartered lengthwise
• ¼ cup chopped cooked turkey bacon (about 4 slices cooked)

For Vinaigrette:

• 2 cloves minced garlic
• 3 tbsp balsamic vinegar
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• ¼ tsp fresh ground pepper
• 2 tbsp extra-virgin olive oil
• 2 tbsp water (as needed)

Preparation

1. Divide spinach between 4 serving plates. Top each serving with onion, bell pepper, eggs and bacon, dividing equally. Set aside.
2. To prepare vinaigrette, add garlic, balsamic vinegar, red wine vinegar, mustard and pepper to a small bowl and whisk to combine. Add olive oil in a slow stream, whisking constantly until combined. Adjust consistency with water if needed.
3. Transfer vinaigrette to a small saucepan and bring to a simmer over medium heat. Set aside to cool slightly for 3 – 5 minutes.
4. Drizzle salads with warm vinaigrette.
5. Serve immediately and enjoy!

Nutritional analysis per serving: 210 calories, 14 g fat, 11 g protein, 8 g carbohydrate (6 g available carbohydrate), 2 g fibre, 386 mg sodium

My Viva Servings: 1 protein, 3 vegetables, 1 fat

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