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Ingredients

• 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
  

Cooking Instructions

1. 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.
2. In a small bowl, whisk together the oil, vinegar, and mustard. Season with salt and pepper.
3. 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.
   

Recipe provided courtesy of Ellie Krieger. © 2008-2009 In Balance, LLC. All Rights Reserved.

To learn more about Ellie Krieger, MS, RD -- New York Times bestselling author and host of Food Networks Healthy Appetite -- go to www.elliekrieger.com.

For more of Ellie Krieger's recipes, eat-smart advice, and tips, check out her Kaboose column, Great Food, Healthy Family.

Servings:

4 servings (serving size: 2 cups salad, 1/2 cup tomatoes, about 5 strips Canadian bacon, and 1/3 cup chopped egg)

Description

Kaboose

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