Spicy Cali-Cobb Salad

1 carrot, peeled and julienned

Avocado (optional)

Becca's Petites Flambeaux snack mix

3 Tbsp feta cheese, crumbled (use Violife for plant-based)

3 scallions, chopped

1 Tbsp Olive oil

1/2 Tbsp lemon juice

Pinch of sea salt

Cracked black pepper

In a large skillet over medium-high heat, fry bacon until crisp, about 4 minutes. Remove to a paper towel lined plate to soak up excess grease. Roughly chop into small pieces and set aside.
Eggies: add 1 inch of water to a sauce pot, cover, and bring to a boil over high heat. Once boiling, add the eggs, straight from the refrigerator into the pot. Replace the lid and let it continue to boil for exactly six minutes.
Dressing: while eggs are cooking, whisk together the olive oil, lemon juice, salt & pepper. Begin to prepare sliced veggies and crumbled feta for salad.
After six minutes, remove the eggs from the pot and place them in an ice water bath or run under cool water until they are cool enough to handle.
Peel the eggs and slice in half and place in salad, along with the spinach, julienned carrot, scallions, and feta. Toss on our spicy Flambeaux mix for that extra crunch & enjoy! Serves 2.