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LOCATION: Recipes >> Salad Recipes >> Wilted Spinach Salad

Print this Recipe    Wilted Spinach Salad

3/4 to 1 pound fresh spinach
5 green onions including tops thinly sliced
2 hard cooked eggs chopped
1 egg
2 tablespoons EACH sugar, white wine vinegar and red wine vinegar
to 1 pound sliced bacon cut into inch pieces

Remove and discard tough spinach stems; tear leaves into bite-size pieces
and place in a salad bowl. Add onions and chopped eggs to spinach.

In small dish, lightly beat raw egg with sugar, white wine vinegar and red
wine vinegar.

In large frying pan over medium heat, cook bacon until crisp. Remove
bacon pieces with slotted spoon and drain on paper towel. Discard all but
3 tablespoons of the bacon drippings from the pan. Stirring constantly
with a wire whisk, slowly pour egg-vinegar mixture into warm bacon
drippings; cook until mixture has slightly thickened (about 1 minute).
Immediately pour hot dressing over spinach, add cooked bacon and toss to
coat each leaf. Serve at once. Makes 4 to 6 servings.
Michele Kellner
unicon1@aol.com

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