Spinach Salad Recipe


450 grams fresh spinach, rinsed and with stems removed
250 grams bacon
1/4 cup salad oil
1/2 cup red wine vinegar
1/2 tsp. salt
1/2 pkt. SweetLeaf Stevia® Sweetener
1/4 tsp. ground pepper
1/4 to 1/2 red onion, thinly sliced
1 hardboiled egg, diced


Remove stems from spinach and rinse to remove any sand or soil. Set aside. In heavy skillet, fry bacon until crispy. Remove and drain bacon. Save two tablespoons of the drippings. Crumble bacon into small bits. Set aside. Combine reserved bacon drippings, salad oil, red wine vinegar, salt, SweetLeaf Stevia® Sweetener and pepper in a small saucepan. Heat and stir. Remove from heat.
Pile a handful of spinach onto each serving plate. Sprinkle with the bacon bits, onions slices and hardboiled egg. Drizzle with warm dressing and serve immediately. Sliced fresh mushrooms may also be added. Serves four.

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