Wilted Spinach Salad recipe

12 servings

6 eggs

1 pound bacon

2 bunches fresh spinach, rinsed and dried

4 green onions, thinly sliced

2 eggs

1/4 cup white sugar

1/4 cup white vinegar

1/4 cup red wine vinegar

Place 6 eggs in a medium saucepan with enough cold water to cover.

Bring water to a boil, and immediately remove from heat.

Cover, and let eggs stand in hot water for 10 to 12 minutes.

Remove from hot water, cool, peel, and chop.

Place bacon in a large, deep skillet.

Cook over medium high heat until evenly brown.

Drain, crumble, and set aside, reserving approximately 1/2 cup of drippings in the skillet.

In a large bowl, toss together the spinach and green onions.

Heat the reserved drippings over low heat.

In a small bowl, whisk together the 2 remaining eggs, sugar, white vinegar, and red wine vinegar.

Add to warm grease, and whisk for about a minute, until thickened.

Pour at once over spinach, add crumbled bacon, and toss to coat.

Garnish with chopped egg.