Spinach Salad II

This salad uses eggs, bacon, spinach, onion, and an oil and lemon juice dressing.

Step: 1

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.

Step: 2

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

Step: 3

In a large bowl, combine the eggs, bacon, spinach and onion.

Step: 4

In a small bowl, whisk together the oil, lemon juice, garlic and salt and pepper. Pour over salad and toss well to coat.

Per Serving: 359 calories; protein 10.1g; carbohydrates 4.3g; fat 34.1g; cholesterol 149.4mg; sodium 395.2mg.

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