Tossed spinach and bacon

4 servings

Ingredients

Quantity Ingredient
Newspapers from the 40's to 70's

Directions

SOURCE: MY MOTHER'S RECIPE C

FROM : SALLIE KREBS

SOURCE: GOOD HOUSEKEEPING

Several hours ahead: To ¾ cup bottled or homemade French dressing, add 6 cloves garlic, quartered. Hard-cook 3 eggs. Thoroughly wash 1 lb. crisp young spinach. Refrigerate all. Shortly before serving: In skillet over low heat, fry 8 slices bacon until very crisp, pouring off drippings as bacon cooks. Drain bacon; then crumble. Into salad bowl, tear cleaned spinach into bite-size pieces; sprinkle crumbled crisp bacon on top. Remove garlic from dressing; pour dressing over salad; toss thoroughly. Cut shelled, hard-cooked eggs into large chunks; arrange around outer edge of salad, pushing them down into greens a bit. Serve at once. Makes 4 to 6 servings.

Submitted By SALLIE KREBS On 03-04-95

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