This salad is a simple variation of a traditional American classic. I added chicken to the dish and skipped “creaming” the egg into the dressing. (You can chop egg and add it directly to the dish if you like.) If you don’t have cooked bacon already on hand, you can cook 4-6 slices of chopped up bacon, reserve the crisped bits, and use the bacon grease in place of ghee or butter. I like the flavor of buttery spinach, but bacony spinach is nice too!

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