Making this straightforward meat lasagna with provolone, mozzarella, ricotta, and Parmesan cheese is quite simple.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 4 eggs
- 8 slices bacon
- 1 (10 ounce) package fresh spinach
- 1 small onion, chopped
- 6 tablespoons vegetable oil
- 3 tablespoons lemon juice
- 2 cloves garlic, minced
- salt and pepper to taste
Instructions
- 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 to 12 minutes. Remove from hot water, cool, peel and chop.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a large bowl, combine the eggs, bacon, spinach and onion.
- In a small bowl, whisk together the oil, lemon juice, garlic and salt and pepper. Pour over salad and toss well to coat.
Nutrition Facts
| Calories | 359 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 149 mg |
| Dietary Fiber | 1 g |
| Protein | 10 g |
| Saturated Fat | 8 g |
| Sodium | 395 mg |
| Sugars | 1 g |
| Fat | 34 g |
| Unsaturated Fat | 0 g |
Reviews
Reviewer Naples is right; recipe name doesn’t do justice for how good this salad recipe really is! My meat-eating husband had two bowls! Made the dressing a few hours in advance to let the garlic infuse a bit. I used olive oil and added 3/4 TBLS red wine vinegar. I also added the S&P to the dressing. Also used thinly sliced red onion and added sunflower seeds at the end for some additional texture. This! Was! So! Good! Cannot wait to make again! I feel lucky to have found this recipe! Thank you!
Follow the recipe exactly, and it was delightful. Even my son ate it, and he never eats salad.
I used olive oil in place of veg oil. The dressing works well here and is lightly flavored with no herbs, which I like for this salad. I also added some chopped baby Bella mushrooms. Good one-bowl dinner salad on a warm summer night with a glass of Chardonnay!
This was great! Next time I will use a little less garlic, as I’m sensitive. The method for cooking eggs was great, (no green edge) but I think 12 min. at sea level would be best. Thank you, we loved this recipe (also Keto perfect), I will make again!
I made this on many military ships I have been on and the crew loves it can’t get enough
Very tasty
Best spinach salad ever! Even the man liked it (and we know how picky they can be about greens!). Make dressing to taste, I added a pinch of sugar to take away some of the tang from the lemon juice and I don’t use salt. Now my boyfriend wants the salad every week to take to lunch!
This is my first review! I feel I have to leave one as this is an amazing salad! I make it just as the recipe states minus the eggs & it’s so yummy!
I made this salad last night for dinner, as stated, but used light olive oil and red onion. My first bite into it I found it to be too sour. If I were to make it again, I would use less lemon juice and add some Stevia ( I don’t use sugar. )
Fabulous, light and so easy!!
Wonderful salad and dressing!
Delicious. I served this at a party; there was not one spinach leaf left. Such a simple recipe. I used red onion and added a chopped portabella mushroom and more bacon. The dressing was so nice and light. I will definitely make it again.
Everyone enjoyed this salad. The dressing is subtle but it worked for us.
No one in our family liked this salad. It could be that olive oil would improve it. Also the onion we used was too strong for the rest of the ingredients.
Too sour. Will try cutting lemon juice or adding sugar next time.
This is a very nice combination of ingredients. I didn’t use the onion since I’m not a fan of raw onion. For the dressing I did use olive oil. I don’t think the dressing needs sugar, but do be sure to add some salt. Somehow it helps to balance out the tartness of the lemon. I added 1/4 tsp. both salt and pepper.
nice flavor and easy to make
This was the first time I ever made a spinach salad (it’s not something I like), but my husband and mother-in-law gave it rave reviews. In fact, my husband ONLY ate the spinach salad for dinner that night…usually I can’t get him to eat ANY salad with his meals.
It’s a shame that such a magnificent salad has such a plain Jane name. “Spinach Salad II” just doesn’t do it justice! I was tempted to dock it a star just for calling for vegetable oil in the dressing (I used olive oil) but all the positives more than outweighed this one little negative. Beautiful, fresh, perfect blend of flavors and colors, and extremely good for you too! Other than using olive oil rather than vegetable oil, and thinly sliced red onion for the chopped onions called for, I made no other changes or additions. Why mess with perfection? Loved, loved, loved the dressing – so light and fresh tasting! Rather than tossing the salad I made individual servings on salad plates, topping each bed of spinach with the remaining ingredients. This made for a beautiful presentation. Thanks for sharing this keeper recipe Dee J – we cleaned our plates!
I have served this now on several holidays as well as having it as a stand alone dinner with bread or soup. I double the dressing and add fresh mushrooms and use Bacos instead of bacon for the vegetarians. It is better than restaurant spinach salads.
With minor alterations this deserves 5 stars. I subbed olive oil for veggie oil for health sake…cut back on onion so it wouldn’t overpower and added 1 T. white wine vinegar to give the dressing a little zip. This made the recipe perfect for us!!!