A tarragon infused vinegar and oil dressing with a smidgen of sugar, makes this classic spinach/bacon/egg salad just a bit different.
INGREDIENTS (for 4 servings):
- 1 bunch spinach, rinsed and torn into bite-size pieces
- 2 eggs
- 5 slices bacon
- 1/2 cup vegetable oil
- 2 tablespoons red wine vinegar
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 1/2 teaspoon dried tarragon
- 1/4 teaspoon ground black pepper
PREPARATION:
Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Combine the spinach, egg and bacon.
Whisk together the oil, vinegar, sugar, salt, tarragon and pepper. Pour enough dressing over salad to coat; toss and serve.