Spinach Salad with Pork Croutons

One of #meandD favorite, special occasion restaurants is West Steak & Seafood here in Carlsbad. I mean we are BOTH from the Midwest after all, so we love a good slab of cow ;) ANYWAY, one of my favorite salads is also from there, but sadly, one cannot go to that establishment all the time . . . because, well, it would cost too much. So what’s a foodie like me to do? Whip-up her very own version OF COURSE!

Spinach Salad with Bacon Croutons


4 eggs

Trader Joe’s Fully Cooked Pork Belly

8 ounces baby spinach

3 tablespoons reserved grease

3 tablespoons red wine vinegar

1/2 teaspoon honey

1/2 teaspoon Dijon Mustard

1/2 cup shredded Colby Jack

dash of salt

Directions: First off, hard-boil the eggs = place them in a sauce pan, fill the pan with water [covering the eggs by 1-inch], bring the water to boil, turn off the heat, cover the sauce pan, allowing to sit in water for 12 minutes, drain off water, and pour cold water over them to stop the cooking. Next, slice pork belly into 1/2 inch slabs and then cut said slabs into 1/2 inch x 1/2 inch squares. Okay, now fry the pork croutons until browned and little chewy. Remove to a paper towel. Reserve 3 tablespoons of the pork grease. Peel and chop the eggs. For the dressing, add 3 tablespoons bacon grease, vinegar, honey, and Dijon to a small saucepan over medium-low heat. Whisk mixture together and heat thoroughly. Add spinach to a large bowl. Pour hot dressing over the top and toss to combine. Arrange eggs, cheese, and pork croutons on top. Serve.

“One man’s poison ivy is another man’s spinach.” – George Ade

This recipe is healthy, simple, and tasty – the kind of food I ALWAYS try to put #inmytummy!

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