Spinach Salad with hot bacon dressing

SPINACH SALAD WITH HOT BACON DRESSING
SALAD:
  • Spinach enough to fill lg. single serving bowl
  • 6 black olives, pitted
  • 1/4 c. crumbled cooked bacon
  • 3 sliced mushrooms
  • 3 thin slices red onion
  • 1/4 c. croutons
  • 2 hard cooked onions, sliced
  • 4 cherry tomatoes, sliced

HOT BACON DRESSING:

  • 2 slices bacon, crumbled
  • 2 tbsp. sugar
  • 2 tbsp. ketchup
  • 1 tbsp. chopped onion
  • 1 tbsp. red wine vinegar
  • 1 tbsp. Worcestershire sauce
Cook bacon until crisp and remove from pan with slotted spoon. Add sugar, ketchup, onion, vinegar and Worcestershire sauce to bacon grease in the pan. Bring to a boil and reduce slightly. Add bacon; pour over prepared salad and serve at once.
OR:
SPINACH SALAD WITH HOT BACON DRESSING
3/4 lb. tender, crisp spinach
1 tsp. salt
1 tbsp. chopped onion
2 strips bacon
1 tsp. flour
2-3 tsp. sugar
1/4 tsp. prepared mustard
1/4 c. vinegar
1/4 c. water
2 hard boiled eggs

Wash spinach thoroughly, drain and crisp in the refrigerator. Tear into bite size pieces. Cook bacon and crumble into small pieces. Saute onion in bacon drippings. Add flour and blend with the drippings. Add sugar, mustard, vinegar and water. Heat to boiling then simmer 2 minutes. Pour over the spinach and toss to coat well. Chop eggs very fine and sprinkle over top as garnish. 4 servings.