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Florentine Salad

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  • Prep 30 min
  • Total 1 hr 30 min
  • Servings 24
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A colorful crowd-size combination of spinach, bacon and hard-cooked eggs tossed with a sweet-tangy vinaigrette.
By Betty Crocker Kitchens
Updated Aug 14, 2006
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Ingredients

Sweet-Tangy Dressing

  • 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

Salad

  • 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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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).
  • tip 2
    Keep this salad fresh by tossing and serving half the salad at a time.

Nutrition

65 Calories, 6 g Total Fat, 2 g Protein, 2 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
65
Calories from Fat
55
Total Fat
6 g
Saturated Fat
1 g
Cholesterol
0mg
Sodium
115 mg
Potassium
150 mg
Total Carbohydrate
2 g
Dietary Fiber
1 g
Protein
2 g
% Daily Value*:
Vitamin A
38%
38%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1/2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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