My Spinach Salad Recipes

Steps:

• Place the eggs in a saucepan, cover with water and bring to a boil. Then turn off the heat and allow to sit in the water for 20 minutes. Drain off the water and add ice on top of the eggs.
• Fry the bacon in a skillet until crispy/chewy. Remove to a paper towel. Drain the fat into a bowl and reserve. Give the skillet a wipe with kitchen paper.
• Slice the red onion very thinly, and then add to the skillet. Cook slowly until the onions are caramelized and reduced. Remove to a plate and set aside.
• Slice the mushrooms and add them to the same skillet with a little of the reserved bacon fat if needed. Cook slowly until caramelized and brown. Remove to a plate and set aside. Chop the bacon. Peel and slice the eggs.
• Make the hot bacon dressing:
• Add 3 tablespoons of the reserved bacon fat, vinegar, sugar, Dijon and salt to a small saucepan or skillet over medium-low heat. Whisk together and heat thoroughly until bubbly. Add the spinach to a large bowl. Arrange the onions, mushrooms and bacon on top. Pour the hot dressing over the top; toss to combine. Arrange the eggs over the top and serve.
• Per serving: Calories 270; Total Fat 22.5 grams; Saturated Fat 7.5 grams; Protein 10 grams; Total Carbohydrate 7 grams; Sugar: 2 grams; Fiber 2 grams; Cholesterol 123 milligrams; Sodium 526 milligrams

Steps:

• In a large bowl toss together the spinach, crumbled bacon, if using or eggs, mushrooms and red onion. Top with your favorite vinaigrette.

Steps:

• Place freshly washed spinach on individual plates.
• Sprinkle with chopped hard boiled eggs and crumbled bacon.
• Spread sliced onion on top.
• Drizzle with poppyseed dressing.
• Serves 4 small or 2 meal size.

Steps:

• Prepare oranges.
• Place juice in a bowl.
• Whisk in the garlic, dijon, vinegar, salt, pepper and oil until emulsified.
• Toss oranges with the spinach, corn, nuts and dressing.
• Serve immediately.

Steps:

• Mix first 4 ingredients together in a large bowl.
• To prepare dressing, warm wine vinegar slightly.
• Add sugar and stir to dissolve.
• (If you prefer a tangier dressing, reduce the sugar to 2/3 cup.) If you don't warm the vinegar, you will have trouble getting the sugar to dissolve.
• Allow to cool.
• Add onion, paprika and salt.
• Stir well.
• Add olive oil and blend.
• I prefer to put it in a bottle and shake it.
• Pour over salad and enjoy!