Hot Spinach Salad
- 1 pound fresh young spinach stems discarded, and leaves washed well and spun dry
- 1/4 cup sliced green onions
- 5 slices bacon
- 1/4 cup balsamic vinegar
- 2 hard-boiled eggs sliced
- Sweetener to taste
- Salt to taste
- Freshly-ground black pepper to taste
Shred spinach into bowl. Add onions.
Chop bacon; fry until crisp; add vinegar, seasoning and sweetener. Heat to boiling; pour quickly over spinach mixture. Toss until wilted.
Garnish with egg slices.
This recipe yields 4 servings; 2.1 carb grams per serving.