Serves: 4
Total Calories: 151
Wash spinach and discard stems. Dry and tear into bite size pieces in large bowl. Add onions and pepper. Fry diced bacon until crisp. Add vinegar, lemon juice, sugar and salt to bacon and drippings. Heat to boiling, pour over spinach, toss until all leaves are coated and slightly wilted. Serve at once in individual salad bowls garnished with egg slices.
This Wilted Spinach Salad recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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