- 1 (12 ounce) package bacon
- 1 onion, diced
- 1 cup vegetable oil
- 1 cup white sugar
- 1/2 cup white vinegar
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- 2 teaspoons salt
- 1 pound fresh spinach
- 1 (12 ounce) package sliced fresh mushrooms
- 3 hard-boiled eggs, peeled and diced
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving about 1 tablespoon bacon drippings in the skillet. Crumble bacon.
- Heat reserved bacon drippings over medium heat; cook and stir onion in hot bacon drippings until slightly tender, 5 to 10 minutes.
- Combine vegetable oil, sugar, vinegar, ketchup, Worcestershire sauce, and salt together in a saucepan; bring to a boil. Reduce heat and simmer until sugar and salt are dissolved, about 5 minutes. Add bacon and onion and simmer over low heat until dressing is blended, 3 minutes.
- Mix spinach, mushrooms, and eggs together in a large bowl. Pour dressing over spinach mixture; toss to coat.
05/22/2018
recipepes.com
Wilted Spinach Salad and Bacon Vinaigrette, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
