Pregnancy Friendly Spinach Salad with Crispy Pork Belly and Warm Olive Oil Vinaigrette

Total time40 min

Prep time15 min

Cook time25 min

Pregnancy Friendly Spinach Salad with Crispy Pork Belly and Warm Olive Oil Vinaigrette

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the salad

10 oz fresh baby spinach
8 oz fresh pork belly, skin removed, cut into ½-inch lardons
Ingredient note
Cook all meat thoroughly when pregnant.
8 oz cremini mushrooms, thinly sliced
½ small red onion, very thinly sliced
4 large eggs
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.

For the vinaigrette

¼ cup extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
3 tbsp apple cider vinegar
1 tbsp raw honey
1 tsp dijon mustard
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper

Instructions

1
Place the eggs in a small saucepan and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then remove from heat, cover, and let sit for 10 minutes. Transfer to a bowl of ice water to cool for 5 minutes, then peel and quarter.
2
Place the spinach and red onion in a large salad bowl and set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!