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    You are in: Home / Recipes / Spinach Salad With Bacon, Egg, and Crouton Recipe
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    Spinach Salad With Bacon, Egg, and Crouton

    Total Time:

    Prep Time:

    Cook Time:

    26 mins

    20 mins

    6 mins

    Waylando's Note:

    Though this salad was originally meant for mache, baby spinach is an acceptable substitute. The spinach is dressed with a Dijon vinegarette and topped with croutons, lardons of bacon, and hard boiled egg that has been heated in a saute pan.

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    Serves: 1



    Units: US | Metric


    1. 1
      In a medium bowl, whisk the honey, mustard and vinegar with a pinch of salt and a few grinds of pepper. Then slowly pour in the olive oil while whisking vigorously. Set dressing aside.
    2. 2
      In a large saute pan, cook the bacon over medium-low heat until it is cooked through. The bacon should remain pink when cooked and not become crispy browned. Remove from heat.
    3. 3
      Add the egg, butter and croutons to the pan with the bacon and cook over high heat, stirring often. When the butter is melted and the mixture is heated through, remove from heat.
    4. 4
      Toss spinach in dressing and gently pour into bowl. Dump hot mixture onto the dressed spinach and serve immediately.

    Ratings & Reviews:

    • on August 22, 2009


      This recipe is full of varying textures and temperatures, salt and sour with sweet and spicy - I made it for my it!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spinach Salad With Bacon, Egg, and Crouton

    Serving Size: 1 (180 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 813.3
    Calories from Fat 709
    Total Fat 78.8 g
    Saturated Fat 21.4 g
    Cholesterol 273.3 mg
    Sodium 766.5 mg
    Total Carbohydrate 14.3 g
    Dietary Fiber 1.5 g
    Sugars 6.8 g
    Protein 14.0 g

    The following items or measurements are not included:

    white wine vinegar

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