Hate to say this, but the focus here isn't so much on the spinach as it is on the salad. That being said, spinach is still of course an integral part of this open face pita. However, if you skip the pita and spinach components, you won't be (entirely) judged.
Moving on, this is a chunky potato salad that is slightly sweet and summery because of the orange pepper and little bit of sugar :)
You Will Need:
3-5 potatoes (3-4 if they're huge. 4-5 if you mix and match)
5 slices of bacon (I used Turkey bacon -- bacon is optional)
1-2 stalks celery
1 small onion
3 eggs
1/2 c. mayo (or to taste)
2 tsp. Dijon mustard
1/2 large orange pepper
1 tsp. sugar
salt and pepper to taste
Mixed baby spinach greens (or straight up baby spinach)
Soft pita bread
Chop up everything. Peel and chop the potatoes into small cubes and boil for 10-15 minutes until soft (but not mushy). Hard boil the eggs for around 10 minutes.
Dice up the celery, onion, and pepper. Chop up the bacon, too, and fry bacon bits in a pan until crispy.
When the eggs are done boiling, chop those up, too.
Now everything you just chopped needs to get tossed into one big bowl.
When potatoes are soft, let cool a few minutes and then toss those in as well. Fold in the Dijon, mayo, sugar, and salt and pepper to taste. You may need to add more or less depending on how creamy or chunky you want it.
When it taste delicious, stop adding to it, and enjoy! Serve over a bed of spinach and mixed greens either on an open faced pita or stuffed inside.
Spinach on,
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