|Fresh Spinach and Tarragon Salad|
"A preferred salad that family and buddies always love!"
- 1 bunch spinach, rinsed and torn into chunk-size portions
- 2 eggs
- 5 slices bacon
- 1/2 cup vegetable oil
- 2 tablespoons crimson wine vinegar
- 1 teaspoon white sugar
- half teaspoon salt
- half of teaspoon dried tarragon
- 1/4 teaspoon ground black pepper
|Prep : 10M||Cook : 4M||Ready in : 40M|
- Place eggs in a saucepan and cowl with bloodless water. Bring water to a boil. Cover, get rid of from heat, and let eggs stand in warm water for 10 to 12 minutes. Remove from hot water, and funky, peel and chop.
- Place bacon in a massive, deep skillet. Cook over medium excessive warmth till lightly brown. Drain, crumble and set aside.
- Combine the spinach, egg and bacon.
- Whisk together the oil, vinegar, sugar, salt, tarragon and pepper. Pour sufficient dressing over salad to coat; toss and serve.
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