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| Servings |
Ingredients
For the Salad:
- 1 large clove of garlic, crushed whole
- 1 - 1 1/2 bags fresh spinach or Spring mix, washed and dried (about 12 ounces)
- 1/2 pound crispy bacon, chopped fine (4-6 pieces)
- 2 large eggs, hard boiled and chopped
- 1 cup candied pecan
- 1 teaspoon salt (or more as needed)
- 1 teaspoon coarse ground pepper
- steak of your choice, cooked and cut into strips
For the Salad Dressing:
- 1/2 cup extra virgin olive oil (important to use a good extra virgin olive oil)
- 2 heaping tablespoons brown sugar
- 1/2 large lemon, juiced
- 1 heaping tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
Ingredients For the Salad:
For the Salad Dressing:
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Instructions
- Prepare salad dressing: In a medium bowl, whisk together olive oil, brown sugar, lemon juice, mustard and Worcestershire sauce and garlic until well blended. Set aside. In a large bowl, add spinach or spring mix, crisp bacon, eggs, pecans, salt and pepper. Reserve some eggs, bacon and pecans for garnish. Drizzle dressing around the side of the bowl (so leaves doesn't get soggy) then gently mix. Serve on chilled salad plates and top with egg and spinach for garnish. Lay slices of steak over the salad and serve immediately.
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