Spinach and egg salad
Description
Perfect for an everyday table. I like to add fresh, crisp spinach to this salad. But if you don't like raw spinach, you can pour boiling water over it—the leaves will become softer and slightly shrink. I don't add salt and pepper here, as the tangy dressing is enough for me. However, taste the salad before serving and add spices if needed. Garnish optionally and serve.
Instructions
- 1
Step 1
Slice the onion into thin half-rings and sauté in oil until translucent. Then add wine vinegar and sugar, and set aside for now.
- 2
Step 2
Boil the egg hard, then cool it, peel, and finely chop.
- 3
Step 3
Wash the spinach leaves and dry them. When they are completely dry, place them in a salad bowl.
- 4
Step 4
Pour the onion marinade over the spinach and place the onion on top. Finely chop the bacon, add it to the salad, and sprinkle with chopped egg on top.