Gluten-Free Spinach Salad
This gluten-free spinach salad is a delightful and nutritious lunch option. Featuring fresh spinach, crispy bacon, hard-boiled eggs, and a tangy vinaigrette, it's a satisfying and flavorful meal that caters to gluten sensitivities.
30 min
Total Time
4
Servings
easy
Difficulty
gluten freevegannut free
easy
15 min
Prep Time
15 min
Cook Time
30 min
Total Time
Ingredients
- 10 oz Fresh Spinach
- 6 slices Bacon
- 3 Hard-boiled Eggs
- 1/4 cup Red Onion
- 1 cup Cherry Tomatoes
- 1 Avocado
- 1/2 cup Gluten-Free Croutons
- 3 tablespoons Olive Oil
- 2 tablespoons Apple Cider Vinegar
- 1 teaspoon Dijon Mustard
- 1 teaspoon Honey
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
Instructions
- 1
Cook bacon until crispy. Crumble or chop into bite-sized pieces.
- 2
In a large bowl, combine spinach, red onion, cherry tomatoes, and avocado.
- 3
In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper to create the vinaigrette.
- 4
Pour the vinaigrette over the spinach mixture and toss gently to coat.
- 5
Top with crumbled bacon, sliced hard-boiled eggs, and gluten-free croutons.
- 6
Serve immediately.
Tips & Notes
- •For a vegetarian option, omit the bacon or substitute with roasted chickpeas.
- •Add grilled chicken or salmon for extra protein.
- •Make the vinaigrette ahead of time and store it in the refrigerator for up to a week.