Classic Spinach Salad
4 eggs 6 slices bacon 2 tspn sugar
1/2 tspn salt 1/2
tspn black pepper 2 Tblsp vinegar (any
kind)
9 or 10 cups fresh spinach 1
red bell pepper
Put the eggs in a small saucepan and cover with cold water
by at least one inch. Bring the water to a boil over medium-high heat, cover
and remove the pan from heat. Let the eggs stand for 15 minutes more. To reduce
the chances that the egg yolks will form a greenish-gray ring, drain the eggs
immediately and cover them with cold water
Cook bacon, set aside on absorbent towels. Reserve 2
tablespoons bacon grease in small sauce pan or skillet. Add sugar, salt, pepper
and vinegar; stir over low heat to dissolve sugar and salt. Set aside
Remove and discard bulky stems from spinach; rinse several times and spin or towel dry. Core and juline red pepper. Peel and quarter eggs, placing one/plate on spinach. Crumble the bacon on top, and dress with the warm bacon dressing. Makes 4 servings.. (adjust recipe- doubling dressing is not a bad idea)