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Hot Bacon Spinach Salad
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1 package (10 ounces) fresh spinach, trimmed and torn
1-1/2 cups sliced fresh mushrooms
1/3 cup chopped green onions
2 medium tomatoes, cut into wedges
HOT BACON DRESSING:
8 bacon strips, diced
1/2 cup water
1/2 cup cider vinegar
1/4 cup sugar
2 eggs, beaten
In a large bowl, combine the spinach, mushrooms and onions. Divide among four
salad plates; arrange tomatoes on top. Set aside. In a large skillet, cook
bacon over medium heat until crisp. Remove to paper towels; drain, reserving
drippings. Add water, vinegar and sugar to the drippings. Bring to a boil; remove
from the heat. Stir 3 tablespoons of hot dressing into the eggs; return all to
the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2
minutes. Drizzle over salads; sprinkle with bacon. Serve immediately.
Yield: 6-8 servings.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |