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Hot Spinach Salad Recipe
|Water||4 Cup (64 tbs)|
|Vegetable oil||1 Teaspoon|
|Elbow macaroni||1 Cup (16 tbs), uncooked|
|Bacon slices||6 , diced|
|Chopped onion||2 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Garlic powder||To Taste|
|Water||1⁄2 Cup (8 tbs)|
|White wine vinegar||3 Tablespoon|
|Leaf spinach||1⁄2 Pound, torn|
Serving size: Complete recipe
Calories 762 Calories from Fat 159
% Daily Value*
Total Fat 18 g27.7%
Saturated Fat 4.1 g20.5%
Trans Fat 0 g
Cholesterol 221.8 mg
Sodium 1416.5 mg59%
Total Carbohydrates 119 g39.6%
Dietary Fiber 10.2 g40.7%
Sugars 21.8 g
Protein 31 g62.4%
Vitamin A 430.2% Vitamin C 111.1%
Calcium 27% Iron 56.7%
*Based on a 2000 Calorie diet
Add 1/2 teaspoon salt and oil.
Gradually add macaroni, being sure water continues to boil.
Cook macaroni uncovered until tender but firm, stirring occasionally.
Rinse with cold water.
Drain again; set aside.
In a medium skillet, cook bacon until crisp.
Drain off fat, reserving 1/4 cup in skillet.
Saute onion in reserved drippings.
Stir in flour.
Continue stirring over medium heat, about 1 minute.
Add sugar, 1/2 teaspoon salt, dry mustard, pepper and garlic powder.
Blend 1/2 cup water into flour mixture a little at a time, stirring constantly.
Stir in vinegar.
Continue to stir over medium heat until thickened.
Remove from heat.
In a small bowl, beat egg slightly with a fork or whisk.
Stir 2 tablespoons hot mixture into beaten egg.
Slowly stir egg mixture into hot mixture.
In a large salad bowl, mix cooked macaroni, spinach and cooked bacon.
Add hot dressing; toss well to coat all ingredients.
Makes 4 to 6 servings.