- 1 bunch spinach, rinsed and torn into bite-size pieces
- 2 eggs
- 5 slices bacon
- 1/2 cup vegetable oil
- 2 tablespoons red wine vinegar
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon ground black pepper
- 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, and cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Combine the spinach, egg and bacon.
- Whisk together the oil, vinegar, sugar, salt, tarragon and pepper. Pour enough dressing over salad to coat; toss and serve.
05/10/2018
recipepes.com
Fresh Spinach and Tarragon Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
