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Warm Spinach, Asparagus and Bacon Salad

For more yummy recipes check out Kristin’s blog The Intentional Minimalist.

Looking for more local Northern Michigan recipes? Check out!


  • 9 Bean Rows organic red onion
  • 9 Bean Rows organic spinach
  • Oryana organic asparagus
  • 9 Bean Rows eggs
  • Cabin Creek Farm & Bakery bacon
  • Organic green onion infused olive oil (recipe link)
  • Food for Thought organic wild leek vinegar
  • Food for Thought organic cherry honey mustard
  • Oryana organic sea salt


Slice one half cup asparagus per salad, add to warm pan with one teaspoon oil and cook for a few minutes. Add three slices bacon per salad to pan,
cook, remove bacon to drain and cool. Remove stems from spinach and tear

into bite size pieces. Add three-four cups spinach per salad to warm pan
with one teaspoon oil, stir leaves, cover and remove from heat and let
spinach wilt for a few minutes, then plate spinach. Add one half teaspoon
oil to pan and add eggs (one egg per salad); season with salt and pepper.
Cover eggs with lid and cook until whites are done but the yokes are a tad
runny. Mix one tablespoon mustard, one tablespoon oil and two tablespoons
vinegar with a little sea salt. Cut bacon slices, slice red onion and add
to plated greens with asparagus, one cooked egg and drizzle with one
tablespoon dressing.