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Baby Spinach, Potato And Egg Salad

fast.cook's picture
Ingredients
  Tiny new potatoes 750 Gram, halved
  Olive oil 125 Milliliter (1/2 Cup)
  Eggs 6
  Bacon rashers 4 , chopped
  Baby spinach leaves 200 Gram
  White wine vinegar 2 Tablespoon
  Anchovy fillets 4
  Coarsely grated parmesan cheese 2 Tablespoon
Directions

Combine potatoes and 2 tablespoons of the oil in large baking dish; bake, uncovered, in very hot oven 25 minutes.
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Egg
Interest: 
Quick, Healthy

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4.1
Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

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 mg436%

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

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Baby Spinach, Potato And Egg Salad Recipe