Vegan and gluten-free, this salad pairs perfectly with a meaty vegan burger, this mushroom lentil loaf, green bean tomato salad, cucumber tomato salad + these vegan bbq ribs
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Ingredients Basic Ingredients Baby spinach Fresh, cleaned, and dried Bacon Cooked, chopped, and drained Hard-boiled eggs Sliced or chopped for the salad Homemade spinach salad dressing A sweet, tangy vinaigrette made with ketchup, sugar, vinegar, olive oil, Worcestershire sauce, and kosher salt Recommended Toppings (Use What You Like) Bean sprouts Canned or fresh Water chestnuts Sliced, canned Red onion Chopped Fresh mushrooms Optional (we skip them due to allergies) Optional Add-Ins Veggies Avocado, cucumber, bell pepper, shredded carrots, or celery Fruits Apple chunks, strawberries, blueberries, or raspberries Protein Cooked chicken, shrimp, or tofu Cheese Blue cheese, feta, or goat cheese Nuts Pecans, almonds, walnuts, or pine nuts Dressing Swaps (If You Must) The sweet-and-tangy ketchup vinaigrette is the star, but you can use Italian, balsamic, or poppy seed dressing if preferred
Washing instructions: Hand wash, maximum washing temperature 40C, do not bleach, hang to dry, iron bottom plate maximum temperature 110C, do not dry clean
