Rating: 4.5 stars 4.6
130 Ratings
  • 5 star values: 91
  • 4 star values: 30
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0

An interesting salad that is definitely not low cal! Very popular as a side dish or a meal with my family and friends.

Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.

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  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.

  • In a large bowl, toss together the spinach and green onions.

  • Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.

Nutrition Facts

221 calories; protein 15.8g; carbohydrates 11.1g; fat 13.1g; cholesterol 206.5mg; sodium 568.6mg. Full Nutrition
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