Warm Spinach Salad Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)
CAL
363
FAT
89%
CHOL
113%
SOD
31%

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Ingredients for 4 servings

Parmigiano-Reggiano, for topping

3 tablespoons extra-virgin olive oil

4 hard-boiled eggs, quartered lengthwise

2 pounds triple washed spinach, stems removed

Salt and freshly ground black pepper

4 slices thick-cut bacon or 4 slices pancetta, chopped

3 tablespoons sherry vinegar

2 cloves garlic, chopped

3 shallots, thinly sliced

Freshly grated nutmeg, to taste

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