• 6 Ratings
Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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

Nutrition Facts

157 calories; 11 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 66 mg cholesterol; 253 mg sodium. 164 mg potassium; 8 g carbohydrates; 3 g fiber; 3 g sugar; 7 g protein; 0 g trans fatty acid; 72 IU vitamin a; 32 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 8 mcg folate; 0 mcg vitamin b12; 121 mg calcium; 4 mg iron;

Reviews

6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0