A fresh vegetable-filled, sweet summer slaw. After the vegetables have marinated in the sauce for a day, it tastes better the next day.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 eggs
- 1 pound bacon
- 2 bunches fresh spinach, rinsed and dried
- 4 green onions, thinly sliced
- 2 eggs
- ¼ cup white sugar
- ¼ cup white vinegar
- ¼ cup red wine vinegar
Instructions
- Place 6 eggs in a medium saucepan with enough cold water to cover. Bring water to a boil, and immediately remove from heat. Cover, 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, reserving approximately 1/2 cup of drippings in the skillet.
- In a large bowl, toss together the spinach and green onions.
- Heat the reserved drippings over low heat. In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar. Add to warm grease, and whisk for about a minute, until thickened. Pour at once over spinach, add crumbled bacon, and toss to coat. Garnish with chopped egg.
Nutrition Facts
| Calories | 221 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 207 mg |
| Dietary Fiber | 2 g |
| Protein | 16 g |
| Saturated Fat | 4 g |
| Sodium | 569 mg |
| Sugars | 7 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious!!! Used apple cider vinegar for white as that was what I had. Will definitely make again.
This is really easy and actually preps fast
awesome! easy too!
We liked it, but would prefer that the dressing be less sweet. I’m Keto so I substituted 1 Tablespoon Splenda Brown Sugar Blend for the white sugar and added mushrooms but did everything else the same. Will absolutely make again!!
This recipe is one on my 17 year old’s favorite salad recipes. I just cooked a special dinner for him scoring well on his ACT and this was one of the recipes he requested.
didnt have red wine vinegar. used a smaller amount of apple cider vinegar. Turned out great. Would make it again
I took Diane Moore’s suggestion on this and it came out fantastically, and FAR less fattening: Great recipe but replace the bacon drippings with warmed olive oil and the vinegar with balsamic vinegar, cut the sugar to two tablespoons and add freshly crushed garlic. Proceed with the directions. You wont have a heavy greasy taste with the olive oil and it will be much healthier!
AAAAAAmazing. Hubby and I both loved it and would make again.
Made this but changed the drippings to olive oil and cut back on the bacon. I also used sliced sweet onion in place of green onions and cut back on the sugar slightly.
Positively, Absolutely, Fabulous!!!!
This is a great salad however I left out the eggs as that is how my mother made it.
I love this salad!
Definitely will make again.
I had a dinner party and made this rather easy salad. It was a hit with my guest. No one thought the dressing was greasy. I was very careful not to use more than the recommended amount of bacon grease. I will definitely make this one again.
This salad was a hit with the family. Went well with our pizza!. I’ll make this over and over for family and friends.
Very nice. I used a little too much of the bacon grease.
Followed the directions exactly right but left out the sugar. So much better without the sugar. My whole family loved this salad. Everyone from my 11 year daughter to my 50 year old husband. Plus, my 18 year old step-son doesn’t like spinach, and he got seconds.
We enjoyed this, but I should have removed some of the bacon grease as it was way too much.
Only charged red wine vinegar to balsamic because I didn’t have the other on hand. This was a definite crowd pleaser!
This is the first wilted spinach salad I’ve tried so admittedly I have no point of reference, but I think it’s really yummy. I didn’t realize I was out of red wine vinegar so I subbed cooking sherry and it still came out well. I also added some leftover quinoa just because. I will make this again.
Just as good as my Mom’s.