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The paleo version of a BLT with added protein! A flavorful green salad full of protein that makes a great meal all by itself and is easy to make ahead for lunch the next day. Nitrates can be safely consumed when you also consume vitamin C, so stop worrying, add a few capsules to your meal, and enjoy!
If you don't understand why a nutritionist is suggesting bacon fat, order your copy of the Primal Blueprint today!
yield: 4 as a meal
8 large free range eggs
12-24 ounces baby spinach; 1 to 2 bags
6 T raw apple cider vinegar
1 T hot paprika
2 teaspoon xylitol
1/2 teaspoon black pepper
1/4 teaspoon sea salt
package thick-cut bacon; cut into 1/2" pieces
1 medium red onion; chopped medium
2 cloves garlic; pressed garlic
4 T extra virgin olive oil
4 tomatoes, diced
1 cup mung bean sprouts
1 cup Hellman's olive oil mayonnaise or homemade mayonnaise
Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Fill medium bowl with 1 quart ice water. Transfer eggs to ice water with slotted spoon; let stand 5 minutes, then peel eggs, quarter them lengthwise and set aside.
Place spinach in large bowl with onions.
Place mayonnaise in blender. Add vinegar, xylitol, pepper, paprika, and garlic. Blend well, adding olive oil very slowly.
Fry bacon in medium skillet over medium high heat, stirring occasionally, until crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate.
Leave 3 T bacon fat in skillet and add mayo mixture, scrape to get brown bits from the bottom. Blend well with fork, over medium low heat until warm. Remove and pour dressing over spinach, add bacon, and toss gently with tongs until spinach is slight wilted. Divide among individual plates. arrange egg quarters, tomatoes, and bean sprouts over each, and serve.
See more at http://www.bigoven.com/recipe/158575/wilted-spinach-salad-with-warm-bacon-dressing
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1st Keep
 Nonie
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liseybeast
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