Poppy Seed Dressing
A wonderful way to enjoy fresh spinach that’s tossed with a rich warm, sweet-tart dressing, covered with crisp bacon bits and hard-cooked eggs. Prewashed and bagged baby spinach works great in this salad.
Spinach Salad with Bacon Dressing
A rich and balanced salad with plenty of bacon.
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Amount Per Serving
Calories from Fat 92
% Daily Value *
Total Fat 10g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Total Carbohydrates 5g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 8 cups baby spinach
- 3 tablespoons cider vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon black pepper
- Pinch salt
- 8 slices thick-cut bacon, cut into 1/2-inch pieces
- 1/2 medium red onion, chopped
- 1 small clove garlic, minced
- 3 hard-cooked eggs, peeled and quartered lengthwise
- In a large bowl place the spinach. In a small bowl add the vinegar, sugar, pepper, and salt, stir until sugar dissolves; set aside.
- In a medium skillet add bacon and heat over medium-high heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer bacon to paper towels. Pour the bacon fat into a bowl, then return 3 tablespoons fat to skillet. Add the onion to the skillet and cook over medium heat, stirring frequently, until softened, about 3 to 4 minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Add the vinegar mixture, then remove skillet from heat. Working quickly, scrape the bottom of skillet with a wooden spoon to loosen the browned bits. Pour the hot dressing over the spinach, add the bacon, and toss gently until the spinach is slightly wilted. Arrange egg quarters on top of individual plates. Serve immediately.
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