Fresh Spinach And Tarragon Salad

1. 1

   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.

2. 2

   Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.

3. 3

   Combine the spinach, egg and bacon.

4. 4

   Whisk together the oil, vinegar, sugar, salt, tarragon and pepper. Pour enough dressing over salad to coat; toss and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.