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Wilted Spinach Salad

Featured in the Honolulu Star-Bulletin on June 17, 2009.

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Ingredients:

Wilted Spinach Salad

  • 2 pounds fresh, pre-rinsed spinach leaves
  • 1/2 pound bacon, chopped
  • 1/4 cup chopped onion
  • 1 clove garlic, minced
  • 2 teaspoons fresh or 1/4 teaspoon dried tarragon leaves
  • 1/4 cup red wine vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika
  • 2 hard-cooked eggs, chopped

Directions:

  1. Tear spinach leaves into bite-size pieces; discard stems.
  2. Put leaves into a large salad bowl.
  3. In a skillet, fry bacon until crisp; remove bacon, saving 1/4 cup of the drippings.
  4. Add onion, garlic, and tarragon to the drippings; cook until onion is clear.
  5. Stir in vinegar, salt, mustard, pepper, and paprika.
  6. Bring to a boil.
  7. Pour over spinach.
  8. Toss until well coated.
  9. Sprinkle with bacon and chopped eggs.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
150 calories, 10 g fat, 3.5 g saturated fat, 85 mg cholesterol, 600 mg sodium, 7 g carbohydrate, 4 g fiber, 0 g sugar, 8 g protein

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