Wilted Spinach Salad
By McLean
Rate this recipe
4/5
(1 Votes)
Ingredients
- 8 cups torn spinach
- 1 cup sliced, fresh mushrooms
- 2 hard-cooked eggs, sliced
- 1 small purple onion, sliced and separated into rings
- 6 slices bacon
- 1/4 cup plus 2 tablespoons water
- 1/4 cup cider vinegar
- 2 tablespoons sugar
- 1 egg, beaten
Details
Preparation
Step 1
Combine first 4 ingredients in a large salad bowl. Cover and chill thoroughly.
Cook bacon in a large skillet until crisp. Remove bacon, reserving drippings in the skillet. Crumble bacon, and set aside. Add water, vinegar, and sugar to skillet. Stir well. Bring to a boil. Remove from heat.
Gradually stir about 1/4 of the hot mixture into beaten egg. Add egg mixture to skillet, stirring until blended. Cook over low heat stirring consistently until thickened. Stir in half of the bacon. Drizzle warm dressing over salad. Sprinkle with remaining half of bacon.
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