Fresh Spinach and Tarragon Salad12 Reviews
- Prep: 10 min
- Cook: 30 min
- Ready In: 40 min
“A favorite salad that family and friends always love!” - by Jackie M.
Original recipe yields 4 servings
- Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Combine the spinach, egg and bacon.
- Whisk together the oil, vinegar, sugar, salt, tarragon and pepper. Pour enough dressing over salad to coat; toss and serve.
Amount Per Serving (4 total)
- 464 cal
- 46.1 g
- 4.8 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"I have made probably 3 dozen different recipes from this website, however, this one is the first I felt the need to review. This stuff is amazing!!! By far the best salad I have ever had!..." See more"
"This is one of the best salad recipes I've made from this web-site. The combination of flavors is great, and the salad dressing is awesome. My husband, who does not like eggs in his salad, couldn't ..." See moreget enough. The only change I made was I used 1/4 cup of olive oil instead of 1/2 cup of vegetable oil, and the dressing was not too oily at all. Wonderful tasting salad!!"
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