Warm Spinach Salad

Ingredients

• 1 ½ tablespoons cooking oil
• 4 ounces slab bacon, trimmed of rind and finely diced
• ¾ pound fresh spinach trimmed of stems, well washed and dried and torn into small pieces
• ¼ pound fresh mushrooms, washed and sliced thin
• ⅓ cup thin-sliced red onion, separated into rings
• 4 tablespoons red wine vinegar
• Freshly ground red pepper
• 1 hard-cooked egg yolk, crumbled

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    439 calories; 36 grams fat; 9 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 7 grams polyunsaturated fat; 14 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 15 grams protein; 129 milligrams cholesterol; 522 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 to 4 servings

Preparation

1. Heat oil in a skillet and sautee the bacon until the pieces are golden brown. Remove from the heat.
2. Mix spinach, mushrooms and onion in a glass or ceramic bowl. (Do not use wood – it will soak up the warm dressing.)
3. Toss salad ingredients with the vinegar.
4. Reheat the bacon and drippings in the skillet and pour over salad. Toss thoroughly then cover the salad with the overturned skillet for about 30 seconds. Toss again.
5. Season with pepper, crumble sieved hard-cooked egg yolk on the salad and serve.

About 15 minutes