Provided by Pierre Franey
Categories salads and dressings
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- If spinach in bulk is used, pick over it to remove all tough stems and blemished leaves. Rinse the spinach well and drain it. Cut or break it into large, bite-size pieces. There should be about 16 cups. Put the spinach in a large bowl.
- Coarsely chop the eggs and add them to the spinach.
- Cook the bacon until it is crisp and browned. Drain well. Chop the bacon coarsely.
- Heat the oil in a small skillet and add the garlic and bacon pieces. Cook briefly and add the vinegar. Bring to a boil and pour over the spinach. Add the parsley and toss to blend.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 28 grams, Carbohydrate 7 grams, Fat 39 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 451 milligrams, Sugar 1 gram, TransFat 0 grams
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