Mama's Famous Spinach Salad

By corlear

Chef's Note: Salad lovers look no further! This is one for the “Salad Hall of Panic.” Its creator was Florence Gibson, better known as Mama. This salad has been enjoyed for years and the bacon dressing and deviled eggs she served with it were second to none. We were blessed to have Mama with us 33 years. During that time, Florence launched the careers of countless men and women who aspired to be chefs. Although we lost Mama in 2000 to the great kitchen in the sky, her wonderful salads and carrot cake live on.

Chef’s Tips: Instead of garnishing this salad with chopped egg, embellish with deviled eggs.

For my own use, I double the candied onion — and pile it on my sandwiches.

Ingredients

• 3/4 cup Mama's Bacon Dressing (see recipe)
• 1 tablespoon vegetable oil
• 1 large onion, sliced
• 1/4 cup packed brown sugar
• 1/4 cup apple cider vinegar
• 6 cups fresh spinach, stemmed
• 12 mushroom caps, thinly sliced
• 2 ripe medium Roma tomatoes, cut into wedges
• 4 hard-cooked eggs, chopped

Preparation

Step 1

Prepare Mama's Bacon Dressing.

Heat oil in a medium skillet over low heat; add onion and cook 10 to 15 minutes, or until caramelized.

Add sugar and vinegar; cook until reduced to a syrupy consistency, about 10 to 15 minutes. Reserve refrigerated until ready to use.

Thoroughly wash spinach in cold water; pat dry. In a large bowl, toss spinach, mushrooms and reserved bacon dressing. Divide dressed spinach among plates; garnish with tomato wedges, egg and reserved candied onion.