Wilted Spinach Salad with Warm Bacon Dressing
Quick....prewashed baby spinach and tasty dressing"I used splenda, with frozen spinach(frozen was all i had in house)..served it with pinto beans and it turned out great..maybe a bit sweeter than I expected but my roommate ate it all and she doesn't even like beans. She said the contrast to the beans made them a good combination and the beans enjoyable.. I also topped with tomato and green onion. Going to try it with fresh greens next. Cant wait :))" - Petraspot
Yield: 6 Ready in 45 minutes
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Verified by stevemur
Wilted Spinach Salad with Warm Bacon Dressing Preparation
Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan fro heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart ice water. Transfer eggs to ice water with slotted spoon; let stand 5 minutes, then peel eggs, quarter them lengthwise and set aside.
Place spinach in large bowl. Stir vinegar, sugar, pepper and salt together in small bowl until sugar dissolves; set aside.
Fry bacon in medium skillet over medium high heat, stirring occasionally, until crisp, about 10 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour bacon fat into heatproof bowl, then return 3 T. bacon far to skillet. Add onion to skillet and cook over medium heat, stirring frequently, until slightly softened, about 3 minutes; stir in garlic until fragrant, about 15 seconds. Add vinegar mixture, then remove skillet from heat; working quickly, scrape bottom of skillet with wooden spoon to loosen browned bits. Pour hot dressing over spinach, add bacon, and toss gently with tongs until spinach is slight wilted. Divide among individual plates. arrange egg quarters over each, and serve.
Each (app 1 cup) serving contains an estimated:
Cals: 248, FatCals: 169, TotFat: 18g
SatFat: 7g, PolyFat: 2g, MonoFat: 9g
Chol: 172mg, Na: 570mg, K: 384mg
TotCarbs: 4g, Fiber: 1g, Sugars: 1g
NetCarbs: 3g, Protein: 15g
I substituted Splenda for the sugar and added tomatoes.
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