1 bunch (1 lb) fresh spinach, thoroughly washed and stemmed

1 small red onion, peeled and thinly sliced

2 cups of sprout mix (500 ml)

2 hard boiled eggs, peeled and sliced

4 slices of cooked bacon, crumbled


1 teaspoon Dijon mustard (5 ml)

2 tablespoons white wine vinegar (30 ml)

2 tablespoons buttermilk (30 ml)

3 tablespoons grape seed oil (45 ml)

1 tablespoon sour cream (15 ml)

Salt and freshly cracked black pepper



1. Toss spinach, onion and sprouts together in a large salad bowl. Pour in dressing and toss well. Garnish with hard boiled egg slices and crumbled bacon.


1. Place Dijon, white wine vinegar, buttermilk, grapeseed oil and sour cream in a small bowl and whisk to combine. Adjust seasoning to taste.

See more: Dinner, Eggs/Dairy, Salad

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