Spinach Salad

 

Wash and drain the spinach leaves.

Place them in a salad bowl.

Fry the bacon until crispy, then drain and chop.

Add to the spinach with the tomatoes, cucumber and red onion.

Toss to mix.

Add the eggs and parmesan crisps.

Pour over the dressing just before serving.

Parmesan crisps:
Place mounds of about 45ml of grated Parmesan cheese onto a baking tray lined with non-stick baking paper and bake at 180C for 10-15 minutes until the cheese melts and turns golden brown. 

Cool on the tray before removing.