Spinach-Bacon Salad

Spinach-Bacon Salad

Spinach-Bacon Salad

  • 1 bag baby spinach or spinach from your garden or produce stand - about 5 to 6 cups, torn)
  • 2 large hard boiled eggs, thinly sliced - Use an egg slicer if you have one
  • 1/2 cup coarsely chopped Bermuda onion (red onion)
  • 1/2 cup bacon bits (from 4 to 5 slices crisp bacon, crumbled. To cut the fat, use imitation bacon bits from a jar
  • 1 cup(8 oz.) French salad dressing (low-fat or regular)
  • 1/2 cup mushrooms- thinly sliced (optional)

Preparation -
Wash and spin dry spinach. Place in a large serving bowl. Add other ingredients, except dressing. Toss gently. Add dressing to bowl of salad just before serving, or to individual servings.




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This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth D´Angelo for details.