Lunch
Spinach Bacon Salad with Hard Cooked Eggs
Description
A little bit sweet, a little bit salty—this classic salad is delicious. Look for bags of prewashed spinach to get this on the table faster.
Ingredients:
- 4 slices bacon, cut into 1/2-inch pieces
- 3 tablespoons vegetable oil
- 5 medium green onions, chopped (1/3 cup)
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons white or cider vinegar
- 8 oz fresh spinach leaves (9 cups)
- 2 hard-cooked eggs, sliced
Directions:
- In 10-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon; drain on paper towels. Drain all but 3 tablespoons bacon drippings from skillet (if fewer than 3 tablespoons remain, add enough vegetable oil to drippings to equal 3 tablespoons).
- Add oil, onions, sugar, salt and pepper to drippings in skillet. Cook over medium heat 2 to 3 minutes, stirring occasionally, until onions are slightly softened. Stir in vinegar.
- Place spinach in very large bowl. Pour warm dressing over spinach; toss to coat. Arrange egg slices on top. Crumble bacon and sprinkle on top. Serve immediately.
