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Spinach Salad with Hot Bacon Dressing Recipe photo by Taste of Home

Spinach Salad with Hot Bacon Dressing

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 2 servings.
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

Directions

  • 1. Divide spinach between 2 plates. Arrange the eggs, tomatoes, mushrooms, croutons, olives and red onion over the 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.

Nutrition Facts

1-1/3 cups: 367 calories, 21g fat (6g saturated fat), 238mg cholesterol, 1178mg sodium, 29g carbohydrate (21g sugars, 2g fiber), 17g protein.

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