View AllList

Warm Spinach, Asparagus and Bacon Salad

For more yummy recipes check out Kristin’s blog The Intentional Minimalist.

Looking for more local Northern Michigan recipes? Check out!


9 Bean Rows organic red onion 9 Bean Rows organic spinach
Oryana organic asparagus
9 Bean Rows eggs
Cabin Creek Farm & Bakery bacon
Organic green onion infused olive oil (recipe link)
Food for Thought organic wild leek vinegar
Food for Thought organic cherry honey mustard
Oryana organic sea salt


Slice one half cup asparagus per salad, add to warm pan with one teaspoon oil and cook for a few minutes. Add three slices bacon per salad to pan,
cook, remove bacon to drain and cool. Remove stems from spinach and tear
into bite size pieces. Add three-four cups spinach per salad to warm pan
with one teaspoon oil, stir leaves, cover and remove from heat and let
spinach wilt for a few minutes, then plate spinach. Add one half teaspoon
oil to pan and add eggs (one egg per salad); season with salt and pepper.
Cover eggs with lid and cook until whites are done but the yokes are a tad
runny. Mix one tablespoon mustard, one tablespoon oil and two tablespoons
vinegar with a little sea salt. Cut bacon slices, slice red onion and add
to plated greens with asparagus, one cooked egg and drizzle with one
tablespoon dressing.