|Fresh spinach||1⁄2 Pound|
|Tomatoes||2 Large, chopped|
|Mild onion||1 , chopped|
|Garlic||2 Clove (10 gm), crushed|
|Crumbled cooked vegetables||3 Tablespoon|
|Bacon||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
|Olive oil||6 Tablespoon|
|Freshly ground black pepper||To Taste|
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.
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 mg146.3%
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