Spinach Salad with a Lemony Dressing

Servings: 4



  • 1 350g bag of baby spinach leaves
  • 6 slices bacon rasher, finely diced
  • 1tbs canola oil
  • 1 cup mushroom cup, sliced
  • 1 small red onion, thinly sliced
  • 4 hard-boiled eggs, quartered
  • 1 cup seasoned croutons
  • Salt & pepper
  • ½ cup Red Kellys Lemon Myrtle Dressing



Step 1:

Heat up oil over medium heat. Cook bacon until crisp.

Transfer to a plate and pat dry with a paper towel.

Step 2:

Place spinach, bacon, mushroom, and onions in a big bowl. Drizzle with Red Kellys Lemon Myrtle Dressing and toss well to combine.

Step 3:

Top with egg and croutons before serving. Season with salt and pepper. Enjoy!