- Approx. 4 cups baby spinach leaves
- 1 red onion, thinly sliced
- 1/2 to 3/4 cup slivered almonds, cinnamon pecans or toasted pine nuts
- 1-2 hard-boiled eggs
- Bacon crumbles
- Pinch of sea salt and pepper
- 1/4 cup Sparrow Lane Golden Balsamic Vinegar
- 1/2 cup Sparrow Lane Extra Virgin Olive Oil
- Put spinach in a large serving bowl. Add red onion, slivered almonds, hard-boiled eggs, bacon crumbles, and salt and pepper.
- Drizzle with balsamic vinegar and olive oil. Serve immediately.