This salad has a warm and slightly tangy bacon dressing. It’s one of my family’s favorite ways to enjoy a spinach salad.
Ingredients
- 4 slices bacon
- 2 eggs
- 2 teaspoons white sugar
- 2 tablespoons cider vinegar
- 2 tablespoons water
- ½ teaspoon salt
- 1 pound spinach
- ¼ pound fresh mushrooms, sliced
Directions
Step 1
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. Reserve 2 tablespoons bacon fat.
Step 2
Place eggs in a saucepan and cover completely 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 cut in wedges.
Step 3
Return 2 tablespoons bacon fat to skillet, stir in sugar, vinegar, water and salt. Keep warm.
Step 4
Wash and remove stems from spinach, dry thoroughly and break into pieces in salad bowl. Pour warm dressing over and toss until coated.
Step 5
Top salad with mushrooms and bacon, garnish with egg.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 126 | |
% Daily Value * | |
Total Fat7g | 9% |
Saturated Fat2g | 11% |
Cholesterol103mg | 34% |
Sodium625mg | 27% |
Total Carbohydrate8g | 3% |
Dietary Fiber3g | 10% |
Total Sugars3g | |
Protein11g | |
Vitamin C33mg | 163% |
Calcium128mg | 10% |
Iron4mg | 21% |
Potassium814mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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