Spinach Salad II recipe

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Ingredients

4 eggs
8 slices bacon
1 (10 ounce) package fresh spinach
1 small onion, chopped
6 tablespoons vegetable oil
3 tablespoons lemon juice
2 cloves garlic, minced
salt and pepper to taste

Nutrition Info

359 calories
carbohydrate: 4.3 g
cholesterol: 149.4 mg
fat: 34.1 g
fiber: 1.3 g
protein: 10.1 g
saturatedFat: 8.4 g
servingSize: -
sodium: 395.2 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place eggs in a saucepan and cover with cold water. Bring water to a boil, cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.

  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

  3. In a large bowl, combine the eggs, bacon, spinach and onion.

  4. In a small bowl, whisk together the oil, lemon juice, garlic and salt and pepper. Pour over salad and toss well to coat.

Recipe Yield

6 servings

Recipe Note

This salad uses eggs, bacon, spinach, onion, and an oil and lemon juice dressing.

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