Spinach Salad with Hot Bacon Dressing

Directions

1. Divide spinach between 2 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, until thickened, 1-2 minutes. Sprinkle bacon over salads; drizzle with dressing.