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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Pretty, fresh and sized just for two, this delicious salad sent in by Diana Grier of St. Joseph, Missouri may have you wishing for leftovers! Ingredients:
2-1/2 cups torn fresh spinach |
1 green onion, chopped |
1 radish, chopped |
dash salt |
dash pepper |
2 bacon strips, diced |
1 tablespoon sugar |
1 tablespoon cider vinegar |
1-1/2 teaspoons lemon juice |
1/2 teaspoon cornstarch |
2 tablespoons water |
1 hard-cooked egg, chopped |
Directions:
1. In a salad bowl, combine the spinach, onion, radish, salt and pepper; set aside.
2. In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings. Combine the sugar, vinegar and lemon juice; stir into drippings. Cook and stir over low heat until sugar is dissolved. Combine cornstarch and water until smooth; add to skillet. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened.
3. Pour over spinach mixture and toss to coat. Top with bacon and hard-cooked egg. Yield: 2 servings.
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