Spinach Salad II recipe
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- 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 caloriescarbohydrate: 4.3 gcholesterol: 149.4 mgfat: 34.1 gfiber: 1.3 gprotein: 10.1 gsaturatedFat: 8.4 gservingSize: -sodium: 395.2 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Spinach Salad II
Directions
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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.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a large bowl, combine the eggs, bacon, spinach and onion.
In a small bowl, whisk together the oil, lemon juice, garlic and salt and pepper. Pour over salad and toss well to coat.