Baby Spinach Salad
- 4 cups baby Spinach leaves
- 1/2 pint grape Tomatoes, halved
- 2 hard-boiled Eggs, sliced
- 1 small Shallot, thinly sliced or diced
- 2 strips crisp Bacon, diced
- 1 Tbsp. grated Parmesan cheese
- 1/4 cup Vinaigrette dressing
- Wash the spinach leaves, pat dry and trim the stalks.
- On a platter, layer the spinach, tomatoes, eggs and shallot.
- Sprinkle with the bacon and cheese.
- Drizzle with the dressing. Toss and serve.