1 bunch fresh spinach, torn, washed and dried
2 eggs, hard-cooked
5 slices bacon
1/2 cup vegetable oil
2 Tbsp. red wine vinegar
1 tsp. white sugar
1/2 tsp. salt
1/2 tsp. dried tarragon
1/4 tsp. ground black pepper
Place eggs in a saucepan and cover with cold water.
Bring water to a boil.
Cover, remove from heat, and let eggs stand in hot water for 10-12 minutes.
Remove from hot water, and cool, peel and chop.
Place bacon in a large, deep skillet.
Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Combine the spinach, egg and bacon.
Whisk together the oil, vinegar, sugar, salt, tarragon and pepper.
Pour enough dressing over salad to coat; toss and serve.
Sugar: 2g
:
Calcium: 103mg
Calories: 409kcal
Carbohydrates: 5g
Cholesterol: 100mg
Fat: 41g
Fiber: 2g
Iron: 3mg
Potassium: 578mg
Protein: 9g
Saturated Fat: 27g
Sodium: 520mg
Vitamin A: 8115IU
Vitamin C: 24mg
