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Ingredients
- 1 bag baby spinach leaves approximately 6 ounces stems removed
- 4-6 slices bacon
- 2-3 Tbs balsamic vinegar
- 2-3 Tbs white wine or champagne vinegar
- 2 eggs boiled hard* and chopped
- 1 medium onion diced
- salt & pepper to taste
Directions
- This recipe will serve 4-6 persons.
- Take the bacon and cut into ¼ inch pieces ,saute until crisp and most of the fat has been rendered.
- Remove the bacon to a paper towel to drain, and reserve the bacon fat and estimate how many Tablespoons bacon fat you have. You will need approximately 3 times as much vinegar in total as fat. So 2 Tablespoons of fat would need about 6 Tablespoons in total of Vinegar, which should be sufficient for this recipe. You don't have to be exact a reasonable estimate will be fine.
- Remove the stems from the spinach leaves , rinse and pat or spin dry.
- To Assemble
- Just before serving, place the spinach in a salad bowl, sprinkle the eggs and bacon bits over the top.
- Take the pan with the bacon fat and bring up to medium heat, add the onions and saute until they are softened.
- Once the onions are softened, add the appropriate amount of vinegar and stir to combine.
- Pour the mixture over the salad and toss to coat all the leaves with the dressing and to mix the other ingredients, taste and adjust seasoning as needed.
- Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 108g | |
| Recipe makes 6 servings | |
| Calories 159 | |
| Calories from Fat 113 | 71% |
| Total Fat 12.52g | 16% |
| Saturated Fat 4.11g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 78mg | 26% |
| Sodium 257mg | 11% |
| Potassium 335mg | 10% |
| Total Carbs 4.6g | 1% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.03g | 1% |
| Protein 6.03g | 10% |
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