Spinach Salad With Bacon

Ingredients

• 1 ½ pounds fresh spinach in bulk or 2 10-ounce packages fresh spinach in plastic bags
• 2 hard-cooked eggs
• 6 slices lean bacon
• ⅓ cup corn, peanut or vegetable oil
• 1 teaspoon finely minced garlic
• ¼ cup red-wine vinegar
• ¼ cup finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    271 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 9 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 14 grams protein; 121 milligrams cholesterol; 463 milligrams sodium

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

Preparation

1. If spinach in bulk is used, pick over it to remove all tough stems and blemished leaves. Rinse the spinach well and drain it. Cut or break it into large, bite-size pieces. There should be about 16 cups. Put the spinach in a large bowl.
2. Coarsely chop the eggs and add them to the spinach.
3. Cook the bacon until it is crisp and browned. Drain well. Chop the bacon coarsely.
4. Heat the oil in a small skillet and add the garlic and bacon pieces. Cook briefly and add the vinegar. Bring to a boil and pour over the spinach. Add the parsley and toss to blend.

20 minutes