Spinach Salad Recipe


Main Ingredient


 Fresh spinach1⁄2 Pound
 Tomatoes2 Large, chopped
 Mild onion1 , chopped
 Garlic2 Clove (10 gm), crushed
 Crumbled cooked vegetables3 Tablespoon
 Bacon1⁄4 Cup (4 tbs)
 Lemon juice2 Tablespoon
 Vinegar1 Tablespoon
 Olive oil6 Tablespoon
 Salt To Taste
 Freshly ground black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1253 Calories from Fat 965

% Daily Value*

Total Fat 109 g168.1%

Saturated Fat 18.5 g92.5%

Trans Fat 0 g

Cholesterol 438.8 mg

Sodium 1047 mg43.6%

Total Carbohydrates 49 g16.2%

Dietary Fiber 14.3 g57.1%

Sugars 19.3 g

Protein 30 g60.3%

Vitamin A 534.4% Vitamin C 231.1%

Calcium 38.3% Iron 58.9%

*Based on a 2000 Calorie diet


Trim and wash the spinach, then dry it using a clean tea towel.
Tear or slice the spinach leaves and put them on one side.
Hard-boil the eggs in boiling water for 10 minutes, then peel and chop them.
Mix the eggs together with the remaining ingredients in a large salad bowl, and stir gently.
Add the torn spinach to the salad, toss it well and serve immediately.