Baby Spinach & Pine Nut Salad With Creamy Bacon Dressing

1. 1

   FOR THE DRESSING.

2. 2

   Cook the bacon in a non stick pan over a high heat for about 5 minutes or until crispy.

3. 3

   Place the bacon, mayonnaise and water in a food processor and process until the bacon is finely chopped.

4. 4

   FOR THE SALAD.

5. 5

   Place the eggs in a saucepan of cold water, bring to the boil and cook for 7 minutes.

6. 6

   Rinse the eggs under cold water, peel and cut into wedges.

7. 7

   In the pan you used to cook the bacon, cook the pinenuts over a medium/high heat for 1-2 minutes until toasted- beware they burn easily.

8. 8

   TO SERVE.

9. 9

   Place the spinach on a serving plate, scatter with the pine nuts and egg wedges.

10. 10

    Drizzle with the dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.