Spinach Salad II32 Reviews
- Prep: 20 min
- Cook: 5 min
- Ready In: 25 min
“This salad uses eggs, bacon, spinach, onion, and an oil and lemon juice dressing.” - by Dee J
Original recipe yields 6 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, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, combine the eggs, bacon, spinach and onion.
- In a small bowl, whisk together the oil, lemon juice, garlic and salt and pepper. Pour over salad and toss well to coat.
Amount Per Serving (6 total)
- 359 cal
- 34.1 g
- 4.3 g
Based on a 2,000 calorie diet
Reviews (32)Rate This Recipe
"Very nice recipe.I used soy bacon.The oil can be reduced a little. It was just amazing.Thanks a lot...." See more"
"It's a shame that such a magnificent salad has such a plain Jane name. "Spinach Salad II" just doesn't do it justice! I was tempted to dock it a star just for calling for vegetable oil in the dressin..." See moreg (I used olive oil) but all the positives more than outweighed this one little negative. Beautiful, fresh, perfect blend of flavors and colors, and extremely good for you too! Other than using olive oil rather than vegetable oil, and thinly sliced red onion for the chopped onions called for, I made no other changes or additions. Why mess with perfection? Loved, loved, loved the dressing - so light and fresh tasting! Rather than tossing the salad I made individual servings on salad plates, topping each bed of spinach with the remaining ingredients. This made for a beautiful presentation. Thanks for sharing this keeper recipe Dee J - we cleaned our plates!"
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