Salad: Sweet Spinach Salad

By NicoleS

Ingredients

• DRESSING:
• 1/2 cup oil (minus any reserved bacon grease)
• 1/4 + 1/8 cup brown sugar
• One-six th cup ketchup
• 1/8 cup red wine vinegar
• 1/2 tablespoon Worcestershire sauce
• 1/2 small onion, grated
• SALAD:
• 2 hard-boiled eggs
• Salt & Pepper
• 4 pieces applewood smoked bacon
• Half 6-ounce bag baby spinach
• 1 cup bean sprouts (optional)
• 3 white button mushrooms, thinly sliced (optional)
• Baguette, for serving

Details

Servings 1

Preparation

Step 1

FOR THE DRESSING: Combine the oil & reserved bacon drippings to make 1/2 cup, sugar, ketchup, vinegar, Worcestershire sauce and grated onion in a bowl, and whisk together. Place dressing back in skillet where the bacon had been cooked and heat through.

FOR THE SALAD:
1.Place the eggs in a saucepan and cover by 1-inch with cold water. Add a pinch of salt and bring the water to a boil. Then remove the pan from the heat, cover with a lid and leave the eggs for 10 to 12 minutes. Rinse the eggs in cold water and chill them completely in the fridge. Once cool peel and halve the eggs.
2.Heat a skillet over medium-high heat. Cook the bacon until crisp. Drain on a paper towel and chop into lardons. Reserved bacon drippings for dressing.
3.Place the spinach in a bowl with the bean sprouts, mushrooms, eggs and bacon, arranged however you would like. Drizzle with the dressing and serve with a baguette and salted butter on the side.