Serves: 4
1. Cook bacon in 12-inch skillet over medium heat, stirring occasionally, until crisp. Stir in vinegar. Heat through remove from heat.
2. Add spinach and onions to bacon mixture. Sprinkle with sugar, salt and pepper. Toss 1 to 2 minutes or until spinach is wilted.
To wash spinach, remove and discard spinach stems. Place leaves in a sink or bowl filled with cool water. Swish with your hands to rinse off the dirt. Lift the leaves up to drain off excess water. Repeat until no dirt remains, changing water if necessary.
NUTRITION FACTS: 1 Serving (about 1 1/2 cups): Calories 55 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 5mg Sodium 280mg Carbohydrate 5g (Dietary Fiber 1g) Protein 3g % DAILY VALUE: Vitamin A 34% Vitamin C 22% Calcium 4% Iron 8% DIET EXCHANGES: 1 Vegetable 1/2 Fat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Bacon-Spinach Salad recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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