Lately, I’ve been trying to include two vegetables at dinner each night.  My goal is for one green veggie and one other colored veggie.  I love this spinach salad because it’s so delicious and really easy to make as far as side dishes go.  I usually make the bacon first and set it aside and leave the grease in the pan. Then, just as my main dish is finishing up, I warm up the bacon grease and start cooking the onions and mushrooms and proceed from there.  From this step, the salad only takes about 5 minutes to get together. I don’t usually bother putting in the hard boiled eggs, but they would be delicious.

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Spinach Salad with Hot Bacon Dressing

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Ingredients

• 7-8 slices of thick cut bacon
• 1 Tablespoon butter
• 1 thinly sliced onion
• 8 ounces sliced mushrooms
• 3 Tablespoons red wine vinegar
• 2 teaspoons sugar
• 1/2 teaspoon Dijon mustard
• Salt and Pepper to taste
• 8 ounces baby spinach
• Boiled egg slices (optional)

Instructions

1. Cook the bacon until crisp. Crumble and set aside.
2. Reserve 3 Tablespoons of the bacon grease.
3. Heat 1 Tablespoon butter in the same pan used for cooking bacon.
4. Saute onion and mushrooms until soft. Set aside.
5. Whisk the reserved bacon grease, vinegar, sugar, mustard, salt and pepper in the skillet over medium low heat.
6. Toss the spinach, onions, mushrooms, and bacon with the dressing.
7. Top with hard boiled eggs, if desired.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 126Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 378mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 8g