Spinach Salad
![photo by *Parsley*](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/60/95/7/piczcVR5F.jpg)
photo by *Parsley*
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/pickle_media1/media/userphoto/110419/U21501885/Photo_Video_71634465801487322706918_medthumb_hor.jpg)
![photo by Sharlene~W](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/60/95/7/picoo2Oak.jpg)
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 lb spinach leaves
- 3 hard-boiled eggs
- 3 slices bacon (or turkey bacon for healthy eaters)
- fresh ground pepper
- 3 -5 slices red onions
- 1 cup vegetable oil
- 2 tablespoons lemon juice
- 6 tablespoons red wine vinegar
- 5 tablespoons sugar
- 1 teaspoon salt
- 1 teaspoon dry mustard
- grated red onion
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!
Questions & Replies
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Reviews
-
This was delicious but the dressing was a bit too sweet for me. Next time I make it I will leave out most of the sugar. My husband and kids loved this as it was, though. BTW I put the eggs as suggested by another chef into a cold oven and baked them in their shells and did the same with the bacon, for twenty minutes. Both were perfect.