Spinach Salad

Recipe by Johnna Seaward
READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix together the vegetable oil, lemon juice, red wine vinegar, sugar, salt, dry mustard, and grated onion.
  • Shake, and then refrigerate for at least an hour.
  • Cook the bacon on a skillet of Foreman Grill until very crispy, but not burnt.
  • Cut up the bacon in to small bits and pieces; set aside.
  • Pick off the stems of the spinach salad and wash the spinach well under cold water.
  • Boil the eggs for about 10 minutes and then shell and cut into slices.
  • Add the bacon bits, the eggs and the pepper to taste to the spinach leaves.
  • Drizzle the refrigerated dressing over the spinach and ENJOY!
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