Spinach Salad
- Number of Servings: 4
Ingredients
2 hard boiled eggs, sliced6 oz baby spinach6 strips bacon, cut into small pieces1 red onion, sliced3 tbsp red-wine vinegar1 tbsp dijon mustardolive oil (optional)mushrooms (optional)
1. Set a large skillet over medium heat. Cook bacon pieces until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper towel.
2. Add onion (and mushrooms) to the hot skillet and cook until onion begins to brown, about 3 minutes. Stir in vinegar and mustard and season again w salt and pepper to taste. If skillet looks dry, add a splash of olive oil.
3. Divide spinach and eggs among 4 plates and top with mixture from step 2, some of the dressing from the skillet and bacon.
Number of Servings: 4
Recipe submitted by SparkPeople user KAMA99.
2. Add onion (and mushrooms) to the hot skillet and cook until onion begins to brown, about 3 minutes. Stir in vinegar and mustard and season again w salt and pepper to taste. If skillet looks dry, add a splash of olive oil.
3. Divide spinach and eggs among 4 plates and top with mixture from step 2, some of the dressing from the skillet and bacon.
Number of Servings: 4
Recipe submitted by SparkPeople user KAMA99.
Nutritional Info Amount Per Serving
- Calories: 116.4
- Total Fat: 7.4 g
- Cholesterol: 114.1 mg
- Sodium: 275.9 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 1.5 g
- Protein: 7.4 g
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