Prep Time 25 minutes
Total Time 25 minutes
4 slices bacon, cut into ½-inch pieces
3 tablespoons vegetable oil
5 medium green onions, chopped (1⁄3 cup)
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