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Baby Spinach, Potato And Egg Salad Recipe
|Tiny new potatoes||750 Gram, halved|
|Olive oil||125 Milliliter (1/2 Cup)|
|Bacon rashers||4 , chopped|
|Baby spinach leaves||200 Gram|
|White wine vinegar||2 Tablespoon|
|Coarsely grated parmesan cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 2355 Calories from Fat 1587
% Daily Value*
Total Fat 179 g274.7%
Saturated Fat 36.9 g184.6%
Trans Fat 0 g
Cholesterol 1308 mg
Sodium 2192 mg91.3%
Total Carbohydrates 96 g32.1%
Dietary Fiber 10.6 g42.3%
Sugars 16.4 g
Protein 84 g167.1%
Vitamin A 375.2% Vitamin C 253%
Calcium 93.7% Iron 62.8%
*Based on a 2000 Calorie diet
Meanwhile, cover eggs with water in medium pan; bring to boil.
Simmer, uncovered, 10 minutes; drain.
Rinse eggs under cold water; peel and quarter.
Cook bacon in large heated dry pan until crisp; drain on absorbent paper.
Gently toss bacon in large bowl with potatoes, eggs, spinach and processed remaining ingredients.