Spinach Salad with Bacon Dressing


  • 4 hard boiled eggs, chopped
  • 2 Roma tomatoes, cut into wedges
  • 12 mushroom caps, thinly sliced
  • ¾ cup Bacon Dressing ( recipe follows)
  • 1 large onion, sliced
  • 1 tablespoon canola oil
  • ¼ cup packed brown sugar
  • ¼ cup apple cider vinegar
  • 6 cups fresh spinach


Prepare the Bacon Dressing, (the following recipe)and set aside.<br />

Heat the oil in a medium skillet over low heat; add onions and cook 10 minutes until translucent. Add sugar and vinegar; cook until reduced to a syrupy consistency, about 10 to 15 minutes. refrigerate until ready to use.<br />

In a large bowl, toss spinach, mushrooms and the Bacon Dressing. Divide salad among plates; garnish with tomato wedges, egg and candied onion. <br />

Serves 4


Bacon Dressing for Spinach Salad


  • 12 oz. bacon
  • ½ cup chopped onion
  • ¾ cup prepared yellow mustard
  • ½ cup packed brown sugar
  • 1 tablespoon packed brown sugar
  • 1 tablespoon minced garlic
  • 2 cups canola oil
  • ¼ cup red wine vinegar
  • 1 teaspoon dry mustard powder
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano leaves


In a large skillet over medium-high heat, cook the bacon until crispy. Place bacon on paper towel to absorb extra fat. Coarsely chop bacon and set aside. Drain fat from skillet, add onion to skillet and saute until translucent; lower heat, and add prepared mustard, sugar and garlic. Simmer 2 to 3 minutes. Transfer mixture from skillet to blender; add bacon pieces and puree until smooth. Place mixture in a large bowl and refrigerate until cool. Measure oil and vinegar into a 4-cup glass measure. Whisk in dry mustard powder, pepper, oregano and salt. Slowly whisk oil mixture into bacon mixture until throughly combined. Store in a covered container in refrigerator up to 2 weeks.<br />

Makes 3 1/2 cups