Cook time: PTM
Total time: PTM
Yield: 4
Ingredients: 6 Eggs, hard-boiled; 1 pint Cherry tomatoes, halved; 1 English cucumber, sliced or chopped ((Or sub 3 Persian or 1 regular)); 1 bulb Shallots, thinly sliced; 1 clove Garlic, minced; 3 Tbsp Balsamic vinegar; 1 Tbsp Maple syrup; 5 Tbsp Cooking oil; to taste Salt and pepper; 8 strips Bacon; 1/4 cup Sliced almonds; 6 oz Baby spinach

Active:

Original

Dependency

Cuisines

American

Ingredients

Metric

Servings:

Rainbow Salad with Creamy Balsamic Vinaigrette:

Eggs - 6 , hard-boiled
Cherry tomatoes - 1 pint , halved
English cucumber - 1 , sliced or chopped ((Or sub 3 Persian or 1 regular))
Shallots - 1 bulb , thinly sliced
Garlic - 1 clove , minced
Balsamic vinegar - 3 Tbsp
Maple syrup - 1 Tbsp
Cooking oil - 5 Tbsp
Salt and pepper - to taste
Bacon - 8 strips
Sliced almonds - 1/4 cup
Baby spinach - 6 oz

Prep

Eggs - Place week-old eggs into a saucepan and cover with cold water. Sprinkle in some salt. Bring to a boil and then remove from heat. Let stand for 11 to 12 minutes. Rinse in cold water and peel when cool enough to touch. (Can be done up to 3 days ahead)
Tomatoes / Cucumbers / Shallots - Prep as directed.
Eggs - Chop.
Make vinaigrette - Mince garlic. Whisk garlic with balsamic vinegar, maple syrup, and oil. Season to taste with salt and pepper. (Can be done up to 3 days ahead)

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Make

Heat an oven to 400F (204C) degrees.
Line sheet pan with foil and then place a wire rack onto sheet pan. Lay out bacon strips and bake for 15 to 20 minutes until edges are crisp.
Chop bacon.
Toss eggs, tomatoes, cucumbers, shallots, bacon, almonds, and baby spinach with vinaigrette.

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