Spinach Salad II


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

Prep Time:
20 mins
Cook Time:
5 mins
Total Time:
25 mins
6 servings


  • 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


  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.

Nutrition Facts (per serving)

359 Calories
34g Fat
4g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 359
% Daily Value *
Total Fat 34g 44%
Saturated Fat 8g 42%
Cholesterol 149mg 50%
Sodium 395mg 17%
Total Carbohydrate 4g 2%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 10g
Vitamin C 18mg 89%
Calcium 71mg 5%
Iron 2mg 12%
Potassium 413mg 9%

* 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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