Florentine Salad

A colorful crowd-size combination of spinach, bacon and hard-cooked eggs tossed with a sweet-tangy vinaigrette.

  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 24

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
  • 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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

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