The Organization  MEF Directors & Staff  Profiling Farmers  Supply Management: A Short History  Becoming an Egg Farmer  Unregistered Egg Farmer  Registered Egg Farmer  Farm to Table  Making the Grade  Care & Quality  Specialty Egg Products  Egg Prices  Quota Exchange  Video  Photo Gallery  Brochure  Commonly Asked Questions  Resources  Healthy Living  Egg Nutrition  Nutrition Video  Recipe Collection  Recipe Booklets  Food Handling  Egg Nutrition  Egg Cookery  Buying Eggs  Egg Allergies  Types of Eggs  Processed Eggs   Select Appetizers Breakfast, Brunch & Main Entrées Desserts Kid-Friendly Learn How to Make It! Downloadable Recipe Booklets    Recipes Recipe Collection Breakfast, Brunch & Main Entrées Egg & Spinach Salad Click photo to enlarge. Ingredients: ½ cup (125 mL) canola oil ¼ cup (50 mL) sugar 2 tbsp (25 mL) vinegar 1 tsp (5 mL) finely grated onion ½ tsp (2 mL) salt ¼ tsp (1 mL) dry mustard 1 lb (454 g) fresh spinach, washed and drained 6 slices bacon, cooked and crumbled 6 hard-cooked eggs, peeled and sliced   Instructions: Combine oil, sugar, vinegar, onion, salt and mustard; beat until thick and syrupy and sugar is completely dissolved. Tear spinach into bite-sized pieces and place in a large salad bowl. Add bacon and sliced eggs; toss lightly. Pour dressing over salad. Chill ½ hour, then toss lightly. Makes 6 servings. Nutrients per serving: Calories: 335.5 Carbohydrates: 10.9 g Fat: 26.8 g Protein: 14.1 g Sodium: 638.4 mg
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