Wilted Spinach Salad with Hot Bacon Dressing

By á-7983

8 cups torn fresh spinach
1 1/2 cups sliced fresh mushrooms
5 slices bacon, cut into 1 inch pieces
1/2 cup chopped onion or green onions
2 cloves garlic, minced
1/4 cup white vinegar
1 T sugar
1/2 t instant beef bouillon granules
1/4 t black pepper
1 hard-cooked egg

Ingredients

• 8 cups torn fresh spinach
• 1 1/2 cups sliced fresh mushrooms
• 5 slices bacon, cut into 1 inch pieces
• 1/2 cup chopped onion or green onions
• 2 cloves garlic, minced
• 1/4 cup white vinegar
• 1 T sugar
• 1/2 t instant beef bouillon granules
• 1/4 t black pepper
• 1 hard-cooked egg

Preparation

Step 1

In a skillet, cook bacon until crisp. Using a slotted spoon, remove bacon, reserving 2 T drippings in the skillet. Crumble the bacon and set aside. Add the onion and garlic. Cook until tender but not brown. Stir vinegar, sugar, bouillon and pepper into the drippings. Bring to a boil and remove from the heat. Add the spinach and mushrooms; toss mixture in skillet for 30 to 60 seconds or just until wilted.

Transfer mixture to salad bowl. Sprinkle with bacon, chopped egg ; toss and serve immediately.