Serves: 6
Total Calories: 51
1. Place eggs in small saucepan cover with cold water. Bring to a boil. Reduce heat simmer about 15 minutes. Immediately drain run cold water over eggs to stop cooking. Peel eggs chop.
2. In large bowl, combine spinach, onions and eggs. Set aside.
3. In small skillet, cook bacon until crisp. Add all remaining ingredients heat until sugar is dissolved. Pour over spinach mixture toss gently. Serve immediately.
Nutrition Information Per Serving: Serving Size: 1/6 of Recipe * Calories: 60 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 75 mg 25% * Sodium: 210 mg 9% * Total Carbohydrate: 4 g 1% * Dietary Fiber: 2 g 8% * Sugars: 2 g * Protein: 5 g * Vitamin A: 80% * Vitamin C: 20% * Calcium: 6% * Iron: 10% * Dietary Exchanges: 1 Vegetable, 1/2 Medium-Fat Meat
Variation
Wilted Leaf Lettuce Salad: Substitute 6 cups torn leaf lettuce for spinach.
This Wilted Spinach Salad recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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