Simon and Seaforts Spinach Salad
Instructions:
- 3 eggs, hard boiled
- 1 1/2 teaspoon prepared yellow mustard
- 3 tablespoons cider vinegar
- 3 tablespoons sugar
- 16 oz. fresh spinach
- 4 strips bacon
- 2 green onions, thinly sliced
- slivered almonds
- Cook bacon until crisp.
- Drain, reserving 1−2 tbls. of grease.
- Crumble bacon and set aside.
- Separate egg white from yolks. Mash yolks with fork and add mustard, vinegar, and sugar.
- Mix well and set aside. Chop egg whites. Set aside.
- Cut or tear spinach into a salad bowl. Toss spinach with egg yolk dressing.
- Add bacon grease and toss again.
- Top with egg whites, almonds, green onions and crumbled bacon.
- Serve immediately.
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