Warm Spinach Salad

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This was really good and fast to make. I used baby spinach leaves instead because I don't like having to remove the stems from spinach. If you use the baby, of course, plan on using twice as much if you want to yield the same servings as the original recipe. I also skipped the eggs because I served it with something that was meaty and didn't need the extra protein (or calories! from the eggs. I did however, add some rinsed capers because I put capers in almost everything!

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I really enjoyed this recipe. The only changes I made were to reduce the olive oil to 1 tablespoon and use apple cider vinegar. Be sure to remove the pan from the heat before adding the spinach otherwise it will be very wilted. The combination of the slightly soft spinach with the crispy bacon was great.

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Very tasty and very easy. Very easy to halve the recipe. Warmed up leftovers are very good too. This tastes really good if you mix it up with bites of the Creamy Mushroom Pasta too. I will make this again. I have trouble doing most of Rach's recipes in 30 minutes, even though I love then. However, this one and the Creamy Mushroom Pasta were not hard to do in about that amount of time. Try it!