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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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When I got married, my husband said he hated spinach! I prepared this salad and dressing for him and he now requests it all the time!Lisa Spiegel Westbrook, Georgetown, Delaware Ingredients:
1 package (10 ounces) fresh spinach, trimmed and torn |
1-1/2 cups sliced fresh mushrooms |
1/3 cup chopped green onions |
2 medium tomatoes, cut into wedges |
hot bacon dressing: |
8 bacon strips, diced |
1/2 cup water |
1/2 cup cider vinegar |
1/4 cup sugar |
2 eggs, beaten |
Directions:
1. In a large bowl, combine the spinach, mushrooms and onions. Divide among four salad plates; arrange tomatoes on top. Set aside.
2. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving drippings. Add water, vinegar and sugar to the drippings. Bring to a boil; remove from the heat.
3. Stir 3 tablespoons of hot dressing into the eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Drizzle over salads; sprinkle with bacon. Serve immediately. Yield: 6-8 servings.
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