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Spinach Salad with Hot Bacon Vinaigrette

Fresh spinach, boiled eggs, green onions & mushrooms — with a warm egg-bacon dressing poured tableside

Section
Salads
Prep
20 min
Serves
4–6

Ingredients

  • Fresh, cleaned spinach leaves
  • Boiled eggs, sliced
  • French fried onions
  • Fresh sliced mushrooms
  • Hot Bacon Vinaigrette (recipe below)
  • — Vinaigrette: 2 eggs
  • — Vinaigrette: ¼ cup sugar
  • — Vinaigrette: 2/3 cup white vinegar
  • — Vinaigrette: 1/3 cup water
  • — Vinaigrette: ½ tsp dry mustard
  • — Vinaigrette: 1 tsp salt
  • — Vinaigrette: 12 strips bacon, cooked and crumbled
  • — Vinaigrette: 4 T bacon grease

Directions

  1. Arrange spinach leaves in a large bowl. Top with sliced eggs, french fried onions, and fresh mushrooms.
  2. To make the vinaigrette: Beat eggs together with a whisk or fork.
  3. Add sugar, white vinegar, water, dry mustard, and salt. Blend well.
  4. Place in refrigerator until ready to use.
  5. Cook bacon until crisp. Remove bacon and crumble. Reserve 4 T of bacon grease in the pan.
  6. Add egg-vinegar mixture to the hot grease in the pan over medium heat.
  7. Cook for approximately 5 minutes, stirring until slightly thickened.
  8. Pour the warm dressing over the spinach salad. Add crumbled bacon on top. Serve immediately.
Tip: Pour dressing tableside right before serving — the warmth of the dressing wilts the spinach slightly, which is exactly right.