Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 6 Ratings
Source: Better Homes and Gardens

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Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl combine spinach, mushrooms, and green onions. If desired, sprinkle with pepper; set aside.

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  • For dressing, in a 12-inch skillet cook bacon until crisp. Remove bacon, reserving 2 tablespoons drippings in skillet (add vegetable oil, if necessary). Or, if desired, substitute 2 tablespoons vegetable oil for bacon drippings. Crumble bacon; set aside. Stir vinegar, sugar, and dry mustard into drippings. Bring to boiling; remove from heat. Add the spinach mixture. Toss mixture in skillet for 30 to 60 seconds or until spinach is just wilted.

  • Transfer spinach mixture to a serving dish. Add chopped egg and crumbled bacon; toss to combine. Serve salad immediately.

Nutrition Facts

157 calories; fat 11g; cholesterol 66mg; saturated fat 4g; carbohydrates 8g; mono fat 5g; poly fat 1g; insoluble fiber 3g; sugars 3g; protein 7g; vitamin a 72.4IU; vitamin c 32.5mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.8mg; vitamin b6 0.1mg; folate 8.1mcg; vitamin b12 0.2mcg; sodium 253mg; potassium 164mg; calcium 121.2mg; iron 4.1mg.
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