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LOCATION: Recipes >> Salad Recipes >> Wilted Spinach 01

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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
1/2 to 1 pound sliced bacon cut into 1/2 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.

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