Spinach Salad with Hot Bacon Dressing
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-boiled large 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
Reviews
This salad is absolutely delicious. I served it before the pasta entree and everyone was raving about it even after dessert. I did not include the mushrooms, as one of my people truly hates them. But im sure this is a recipe you can play with a bit. The dressing was divine.
This recipe is awesome! The ingredients are things you have in your pantry and the recipe is quick to make. You can add or subtract anything, and we did add the chicken and it was tasty! We also added a little less sugar, I would start with less and add to taste. Next time, I will double the dressing recipe. It stored well and tasted great when we reheated it and ate it with salads and some meats.
My husband and I both really enjoyed this salad! I will make a couple of adjustments next time; only 1 Tbls sugar, but 2 Tbls red wine vinegar. I think it could be a complete meal with an addition of grilled chicken. It definitely goes in the keeper file.