Spinach Salad With Bacon
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½pounds fresh spinach in bulk or 2 10-ounce packages fresh spinach in plastic bags
- 2hard-cooked eggs
- 6slices lean bacon
- ⅓cup corn, peanut or vegetable oil
- 1teaspoon finely minced garlic
- ¼cup red-wine vinegar
- ¼cup finely chopped parsley
Nutritional analysis per serving (4 servings)
411 calories; 38 grams fat; 7 grams saturated fat; 0 grams trans fat; 21 grams monounsaturated fat; 6 grams polyunsaturated fat; 7 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 14 grams protein; 489 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If spinach in bulk is used, pick over it to remove all tough stems and blemished leaves. Rinse the spinach well and drain it. Cut or break it into large, bite-size pieces. There should be about 16 cups. Put the spinach in a large bowl.
- Step 2
Coarsely chop the eggs and add them to the spinach.
- Step 3
Cook the bacon until it is crisp and browned. Drain well. Chop the bacon coarsely.
- Step 4
Heat the oil in a small skillet and add the garlic and bacon pieces. Cook briefly and add the vinegar. Bring to a boil and pour over the spinach. Add the parsley and toss to blend.
Private Notes
Comments
We used fatty bacon and used the bacon fat instead of vegetable oil. I make lean bacon but classically my mother always used bacon fat. I used apple cider vinegar which is my taste.
added chopped red onion to the dressing. Then tomatoes and radish after dressed.
Added blue cheese crumbles and green onion.
Family recipe change - 3 TBS cider vinegar, 1/2 tsp. Granulated sugar, 1/4 tsp. Black pepper ground - for the sauce. I add it to the leftover bacon fat and add more vinegar as needed. Served hot over the spinach it delicious
added chopped red onion to the dressing. Then tomatoes and radish after dressed.
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