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Spinach-Bacon Salad

Spinach-Bacon Salad

Prep Time 25 minutes
Total Time 25 minutes
Servings 6


4 slices bacon, cut into ½-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


1. 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 less than 3 tablespoons is remaining, add enough vegetable oil to drippings to equal 3 tablespoons).

2. 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.

3. Place spinach in very large bowl. Pour warm dressing over spinach; toss to coat. Arrange egg slices on top; sprinkle with bacon. Serve immediately.

PER SERVING (ABOUT 1½ CUPS): Calories 140; Total Fat 11g (Saturated Fat 2.5g); Sodium 150mg; Total Carbohydrate 4g (Dietary Fiber 2g); Protein 5g