Egg & Spinach Salad


⅓ cup (80 mL) canola oil

1 tbsp (15 mL) sugar

2 tbsp (25 mL) vinegar

1 tsp (5 mL) onion, grated

½ tsp (2 mL) salt

¼ tsp (1 mL) dry mustard

1 lb (454 g) fresh spinach

6 slices bacon, cooked and crumbled

6 hard-cooked eggs, peeled and sliced


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: 318.7
Carbohydrates: 5.8 g
Fat: 30.1 g
Protein: 8.1 g
Sodium: 284.2 mg