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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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An interesting salad that is definitely not low cal! Very popular as a side dish or a meal with my family and friends. Ingredients:
6 eggs |
1 pound bacon |
2 bunches fresh spinach, rinsed and dried |
4 green onions, thinly sliced |
2 eggs |
1/4 cup white sugar |
1/4 cup white vinegar |
1/4 cup red wine vinegar |
Directions:
1. Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.
3. In a large bowl, toss together the spinach and green onions.
4. Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.
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