"ALL-DAY BREAKFAST SALAD"

From The Food You Crave by Ellie Krieger

4 slices Canadian bacon (4 ounces)
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
salt and freshly ground black pepper to taste
8 ounces baby spinach leaves
2 cups cherry or grape tomatoes, cut in half
4 hard-boiled eggs, peeled and chopped
1/2 cup chopped fresh flat-leaf parsley

Cook the Canadian bacon in a medium non-stick skillet over medium heat until golden brown, about 5 minutes, turning once.  Remove from the skillet and cut into 1/2-inch strips.  Set aside.

In a small bowl or jar with a lid, whisk together the oil, vinegar and mustard.  Season with salt and pepper.  Place the spinach in a large serving bowl.  Add the dressing and toss to coat evenly.  Top with the tomatoes, eggs, Canadian bacon and parsley, and serve.  YIELD:  4 servings

**Canadian bacon is a lot lower in fat than regular bacon.