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| 1/2 | cup white or red wine vinegar |
| 1/2 | cup olive or vegetable oil |
| 2 | tablespoons sugar |
| 1/2 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 2 | cloves garlic, finely chopped |
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| 1 1/2 | lb fresh spinach or 6 bunches leaf lettuce, coarsely shredded or torn into small pieces (18 cups) |
| 1 | cup chopped green onions (16 medium) |
| 12 | slices bacon, crisply cooked, crumbled |
| 6 | hard-cooked eggs, chopped, if desired |
| 1. | In tightly covered container, shake all dressing ingredients until well blended. Refrigerate at least 1 hour to blend flavors. |
| 2. | In extra-large bowl, toss spinach, onions, bacon and dressing until leaves are well coated. Sprinkle with eggs. Serve immediately. |
|
| Coarsely shredding the spinach makes it easier to eat. Roll up large handfuls of leaves, and slice with a sharp knife shortly before serving (if cut too soon, the edges will darken from being cutting with a knife). |
|
| Keep this salad fresh by tossing and serving half the salad at a time. |
Nutrition Information:
65 ( 55 ); 6 g ( 1 g); 0mg; 115 mg; 2 g ( 1 g); 2 g 38 %; 10 %; 2 %; 4 % 1/2 ; 1