Florentine Salad

Florentine Salad

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

Prep Time

30

Minutes

Total Time

1:30

Hr:Mins

Makes

24

servings

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.
Makes 24 servings (about 3/4 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
How-To
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).
Success
Keep this salad fresh by tossing and serving half the salad at a time.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 65
    • (Calories from Fat 55 ),
  • Total Fat 6 g
    • (Saturated Fat 1 g,),
  • Cholesterol 0mg;
  • Sodium 115 mg;
  • Total Carbohydrate 2 g
    • (Dietary Fiber 1 g,
  • Protein 2 g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Vegetable;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.