This is a salad that provides comfort even on a cold day. It is a perfect accompaniment to warm winter dinners. Serve with a good glug of Eddy’s French Dressing. Don’t forget to shake the bottle well first – in the chilly weather you may need to be extra vigorous!
- 2 eggs
- 5 rashers of bacon, chopped into small pieces
- 3 cups spinach leaves, washed and loosely chopped
- 1 small wedge of blue cheese, crumbled.
- Eddy’s French Dressing
Place eggs in a saucepan and just cover with cold water and put on the stove on high. Bring to a roiling boil. Reduce heat so water is simmering. Leave eggs for 6 minutes or longer if you want firm yolks. Remove from water and run under cool water. Peel the eggs.
In a separate pan, fry up the bacon until crispy on a medium heat.
When ready to serve, assemble the spinach, crumbled cheese, bacon in a bowl. Chop up the eggs into wedges and place on top. Pour over Eddy’s French Dressing.
Serves 4 as a side dish