Other tender baby greens, such as dandelion or arugula, or a combination of greens can be substituted. Do some advance preparation by making the dressing and cooking the bacon and eggs a day ahead.
DRESSING
1/2 cup mayonnaise
1/4 cup buttermilk
2 tablespoons white balsamic vinegar or balsamic vinegar
2 tablespoons sliced fresh chives
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
SALAD
2 (6-oz.) pkg. baby spinach (about 12 packed cups)
8 slices bacon, cooked, crumbled, divided
4 hard-cooked eggs, sliced, divided*
1. Whisk mayonnaise, buttermilk and vinegar in small bowl. Whisk in all remaining dressing ingredients. Let stand at least 20 minutes to allow flavors to blend. (Dressing can be made 1 day ahead. Don’t add chives or garlic until 1 hour before serving. Cover and refrigerate.)
2. Toss spinach with three-fourths of the bacon and eggs in large bowl. Garnish with remaining bacon and eggs. Drizzle with dressing.
TIP *To hard-cook eggs, place in single layer in saucepan. Cover with water; bring to a boil over high heat. Reduce heat to medium-low to maintain a bare simmer; simmer 9 minutes. (Water should boil very slowly and gently, not rapidly.) Immediately place eggs in bowl of ice water; let stand until cold. Peel under running water.
8 (1-cup) servings
PER SERVING: 200 calories, 17 g total fat (3.5 g saturated fat), 8 g protein, 3.5 g carbohydrate, 120 mg cholesterol, 410 mg sodium, 1 g fiber