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Thursday, May 20, 2010

All Day Breakfast Salad


All Day Breakfast Salad


4 slices Canadian bacon (4 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
Salt and freshly ground black pepper to taste
8 ounces baby spinach leaves (about 8 cups lightly packed)
2 cups cherry or grape tomatoes, cut in half
4 hard-boiled eggs, peeled and chopped
1/2 cup chopped fresh flat-leaf parsley leaves

Cook the Canadian bacon in a medium nonstick skillet over medium heat until golden brown, about 5 minutes, turning once. Remove from the skillet and cut into 1/2-inch strips. Set aside.
In a small bowl, whisk together the oil, vinegar, and mustard. Season with salt and pepper.
Place the spinach in a large serving bowl. Add the dressing and toss to coat evenly. Top with the tomatoes, eggs, Canadian bacon, and parsley, and serve.