Ready in 30 minutes
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
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Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from 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 fat 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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julie_p_cornell 1 month agoMade this for a tailgating party. Heated the dressing on the grill. BIG hit everybody loved it!! Will absolutely make again
KendraCooks 2 months agoThis is a classic and a fave of mine, in this version the Spenda makes it tangy and a little sharp tasting, just the way I like it!
andrean.ferracci 5 months agoThis is a great salad. The dressing is amazing.
salineeranjan 6 months ago
Flavius10 7 months agoExcellent !! Thank you very much!
admrink 7 months ago
Kresta 7 months agoMy family loved it. Will definitely make again.
MeggyWow 7 months agoI like it!
AuntGin 10 months agoEasy and quick! I added stone ground mustard to the dressing...and served with sautéed mushrooms and onions. A fabulous and satisfying meal!
TifFreie 11 month ago
Petraspot 11 month ago
smb77095 1 year ago
ronda.anderson 1 year ago
Twobassadores 2 years agoVery easy and good to eat. I added in other veggies I had around the house. I will make this again.
Petraspot 2 years agoI 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 :))
ReyV 2 years agoMade it per the instructions, and it was awesome! Well, maybe I went a little heavy on the garlic, but I liked it that way. Added a little feta, which didn't change the flavor much; just added depth. Yum.
Querian 2 years agoSo good! I added whole grain mustard and subbed honey and Canadian bacon.
16june1954 2 years agoDeliccccccious.I follow the recipe and came out grrreat.Thank you !
memerson4 2 years agogreat and simple recipe! I swapped out the splenda for 1 tablespoon honey, left off the boiled egg and added some red pepper flakes for a little more bite. Served over plain couscous and topped with balsamic marinated salmon. This basic recipe will be one of my regulars!
dietitian 3 years agoI substituted Splenda for the sugar and added tomatoes.