Wilted Spinach Salad

Wilted Spinach Salad
  • 6 eggs
  • 1 pound bacon
  • 2 bunches fresh spinach, rinsed and dried
  • 4 green onions, thinly sliced
  • 2 eggs
  • 1/4 cup white sugar
  • 1/4 cup white vinegar
  • 1/4 cup red wine vinegar


  1. Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel, and chop.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.
  3. In a large bowl, toss together the spinach and green onions.
  4. Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.

03/01/2017
Wilted Spinach Salad, recipe PT15M PT1H 5 455 calories

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