Spinach Salad II

This salad uses a simple oil and lemon juice dressing with just a pinch of garlic, which allows all the flavors of the spinach, bacon, and cooked eggs to shine.

• Preparation Time: 20 mins
• Cooking Time: 5 mins
• Total Time: 25 mins
• Calories: 359 Calories

Ingredients

• 4 eggs
• 3 tablespoons lemon juice
• salt and pepper to taste
• 1 small onion, chopped
• 2 cloves garlic, minced
• 8 slices bacon
• 6 tablespoons vegetable oil
• 1 (10 ounce) package fresh spinach

Recipe Instructions

Step 1

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Step 2

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, cool, peel and chop.

Step 3

In a large bowl, combine the eggs, bacon, spinach and onion.

Step 4

In a small bowl, whisk together the oil, lemon juice, garlic and salt and pepper. Pour over salad and toss well to coat.