Recipe from Midwest Living
4 to 6
8 cups torn fresh spinach (10 ounces) or 6 cups torn fresh spinach and 2 cups torn fresh sorrel
1 1/2 cups sliced fresh mushrooms
5 slices bacon, cut into 1-inch pieces
1/2 cup chopped onion, finely sliced leek or green onions
2 cloves garlic, minced
1/4 cup white vinegar
1 tablespoon sugar
1/2 teaspoon beef bouillon granules
1/4 teaspoon freshly ground black pepper
1 hard-cooked egg, chopped
For salad, in a large salad bowl, combine spinach (or spinach and sorrel) and mushrooms; set aside.
Add onion and garlic. Cook and stir over medium-low heat till tender but not brown. Stir vinegar, sugar, bouillon granules and black pepper into the drippings. Bring to boiling; remove from heat. Add the spinach mixture. Toss mixture in the skillet for 30 to 60 seconds or till spinach just starts to wilt.
Transfer mixture back to salad bowl or to individual plates. Sprinkle with bacon and chopped egg. Serve immediately. Makes 4 to 6 servings.
Per Serving: cal. (kcal) 179, Fat, total (g) 13, chol. (mg) 67, sat. fat (g) 5, carb. (g) 9, fiber (g) 2, pro. (g) 8, vit. A (IU) 3984, vit. C (mg) 18, sodium (mg) 320, calcium (mg) 81, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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