Wilted Spinach Salad

1. 1

   Gather the ingredients.

2. 2

   Place 6 eggs in a medium saucepan and add enough cold water to cover them. Bring the water to a boil, then immediately remove from the heat. Cover and let the eggs sit in the hot water for 10 to 12 minutes. Take them out of the hot water, cool, peel, and chop.

3. 3

   Put the bacon in a large, deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside, keeping about 1/2 cup of the drippings in the skillet.

4. 4

   Toss the spinach and green onions together in a large bowl.

5. 5

   Warm the reserved drippings over low heat. Whisk the 2 remaining eggs, sugar, white vinegar, and red wine vinegar in a small bowl; add to the warm drippings and whisk until thickened, about 1 minute.

6. 6

   Pour the warm dressing over the spinach; add the crumbled bacon and toss to coat. Garnish with the chopped egg.

• Calories 220.61 kcal Moderate
• Protein 22.15 g Good Source
• Carbs 9.81 g Moderate
• Total Fat 9.58 g Moderate
• Saturated Fat 2.43 g Moderate
• Trans Fat 0.08 g High
• Cholesterol 190.22 mg High
• Sodium 287.86 mg Moderate
• Fiber 3.05 g Moderate
• Sugar 6.28 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 145.44 mg Moderate
• Iron 3.46 mg Moderate
• Potassium 547.4 mg Moderate
• Vitamin A 1193.27 mcg_rae Good Source
• Vitamin C 3.61 mg Low Source
• Vitamin D 2.24 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚