Method:Frying

1. Formula

1. 1/4 cup buttermilk
2. 1/4 cup sour cream
3. 1 small shallot, minced
4. 2 teaspoons cider vinegar
5. 3 ounces Roquefort or other blue cheese, crumbled
6. Salt and freshly ground pepper
7. 1/2 pound lean slab bacon, sliced 1/4 inch thick and cut crosswise into thin strips
8. 3/4 pound spinach, large stems discarded
9. 1 small red onion, halved lengthwise and thinly sliced
10. 2 hard-cooked eggs, quartered

2. Nutrition Information

• Calories: 248 kcal
• Carbohydrates: 3 g
• Dietary Fiber: 1 g
• Fat: 22 g
• Protein: 8 g
• Sugars: 1 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. In a medium bowl, whisk the buttermilk with the sour cream, shallot and cider vinegar. Stir in the blue cheese. Season the dressing with salt and pepper.
2. In a large nonstick skillet, cook the bacon over moderate heat until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain.
3. In a very large bowl, toss the spinach with the red onion and bacon, then toss with the dressing. Mound the salad on plates, top with the eggs and serve.

4. Remark