Spinach Salad


U.S. Metric Ingredients
lb 700 g Spinach leaves, trimmed (no stems)
6 oz 175 g Bacon
8 oz 225 g Fresh white mushrooms
3 3 Hard-cooked eggs



  1. Wash the spinach leaves in several changes of cold water until there is no trace of sand on them. Drain well. Chill in the refrigerator.
  2. Cook the bacon until crisp on a griddle or in the oven on a sheet pan. Drain and let cool.
  3. Crumble the bacon.
  4. Wash the mushrooms and dry them well. Trim the bottoms of stems. Cut the mushrooms into thin slices.
  5. Chop the eggs coarsely.
  6. Place the spinach in a large bowl. Tear large leaves into smaller pieces. Smaller leaves may be left whole.
  7. Add the mushrooms. Toss to mix thoroughly.
  8. Portion the salad onto cold salad plates.
  9. Sprinkle the salad with the chopped eggs.
  10. Hold for service in refrigerator.
  11. At serving time, sprinkle with the crumbled bacon.
  12. Serve with a vinaigrette variation or with emulsified French dressing.

Per serving: Calories, 60; Protein, 5 g; Fat, 3.5 g (50% cal.); Cholesterol, 55 mg; Carbohydrates, 3 g; Fiber, 2 g; Sodium, 130 mg.