Name: Wilted Spinach Salad and Bacon Vinaigrette recipe
Ingredients: 1 (12 ounce) package bacon;1 onion, diced;1 cup vegetable oil;1 cup white sugar;½ cup white vinegar;½ cup ketchup;1 tablespoon Worcestershire sauce;2 teaspoons salt;1 pound fresh spinach;1 (12 ounce) package sliced fresh mushrooms;3 hard-boiled eggs, peeled and diced

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Ingredients

1 (12 ounce) package bacon 1 onion, diced 1 cup vegetable oil 1 cup white sugar ½ cup white vinegar ½ cup ketchup 1 tablespoon Worcestershire sauce 2 teaspoons salt 1 pound fresh spinach 1 (12 ounce) package sliced fresh mushrooms 3 hard-boiled eggs, peeled and diced

Nutrition Info

978.2 calories carbohydrate: 68.7 g cholesterol: 189.8 mg fat: 71.5 g fiber: 3.9 g protein: 21.8 g saturatedFat: 12.3 g servingSize: - sodium: 2326.9 mg sugar: 60.7 g transFat: : - unsaturatedFat: : -

Directions

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving about 1 tablespoon bacon drippings in the skillet. Crumble bacon.
Heat reserved bacon drippings over medium heat, cook and stir onion in hot bacon drippings until slightly tender, 5 to 10 minutes.
Combine vegetable oil, sugar, vinegar, ketchup, Worcestershire sauce, and salt together in a saucepan, bring to a boil. Reduce heat and simmer until sugar and salt are dissolved, about 5 minutes. Add bacon and onion and simmer over low heat until dressing is blended, 3 minutes.
Mix spinach, mushrooms, and eggs together in a large bowl. Pour dressing over spinach mixture, toss to coat.

Recipe Yield

4 servings

Recipe Note

Fresh baby spinach, sliced mushrooms, and boiled eggs are topped with a hot bacon vinaigrette with caramelized onions. Very satisfying and earthy! This is also great topped with grape tomatoes for a little tart pop reminiscent of a nice BLT.

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