Spinach Salad with Hot Bacon Dressing |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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After having a salad like this at a restaurant years ago, I came up with this recipe. It is especially good when the spinach comes right from the garden to the table. Ingredients:
2 cups fresh baby spinach, torn |
2 hard-cooked eggs, sliced |
4 cherry tomatoes, halved |
3 medium fresh mushrooms, sliced |
1/4 cup salad croutons |
6 pitted ripe olives, halved |
3 slices red onion, halved |
dressing: |
4 bacon strips, diced |
1 tablespoon chopped onion |
2 tablespoons sugar |
2 tablespoons ketchup |
1 tablespoon red wine vinegar |
1 tablespoon worcestershire sauce |
Directions:
1. Divide spinach between two plates. Arrange the eggs, tomatoes, mushrooms, croutons, olives and red onion over top.
2. In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender.
3. Stir in the sugar, ketchup, vinegar and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered for 1-2 minutes or until thickened. Sprinkle bacon over salads; drizzle with dressing. Yield: 2 servings.
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