Wilted Spinach Salad and Bacon Vinaigrette

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.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 978 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Heat reserved bacon drippings over medium heat; cook and stir onion in hot bacon drippings until slightly tender, 5 to 10 minutes.

Step 3

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.

Step 4

Mix spinach, mushrooms, and eggs together in a large bowl. Pour dressing over spinach mixture; toss to coat.