Makes 10 servings.
8 - 10 cups fresh spinach
1/2 cup thinly sliced red onion
2 hard-boiled eggs, peeled
1 can water chestnuts, drained & rinsed
4 slices low fat bacon, cooked (recipe analysis is calculated for turkey
3 Tbsp olive oil
1 Tbsp honey
1 Tbsp Dijon mustard
1/2 tsp lemon pepper
Remove stems from spinach and tear into bite-size pieces.
Wash spinach 2 or 3 times in cold water to remove all dirt and grit. Drain
well or spin-dry in salad spinner to remove as much water as possible. Place
spinach in large bowl.
Separate onion slices into rings, thinly slice water
chestnuts and eggs, and crumble bacon. Add sliced onions, eggs and crumbled
bacon to spinach.
Toss to combine ingredients. If not serving immediately,
cover tightly with plastic wrap, and refrigerate until ready to serve.
Combine remaining ingredients in a small jar; shake until
well blended. Dressing can be prepared ahead; cover and refrigerate.
When ready to serve, shake dressing again and pour over
salad. Toss lightly until well mixed.