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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

Nutrition Info

220.7 calories carbohydrate: 11.1 g cholesterol: 206.5 mg fat: 13.1 g fiber: 2.1 g protein: 15.8 g saturatedFat: 4.2 g servingSize: - sodium: 568.6 mg sugar: 7.2 g transFat: : - unsaturatedFat: : -

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.

8 servings

An interesting salad that is definitely not low cal! Very popular as a side dish or a meal with my family and friends.