Wilted Spinach Salad and Bacon Vinaigrette recipe
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Ingredients
- 1 (12 ounce) package bacon 1 onion, diced 1 cup vegetable oil 1 cup white sugar ½ cup white vinegar ½ 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
Nutrition Info
- 978.2 caloriescarbohydrate: 68.7 gcholesterol: 189.8 mgfat: 71.5 gfiber: 3.9 gprotein: 21.8 gsaturatedFat: 12.3 gservingSize: -sodium: 2326.9 mgsugar: 60.7 gtransFat: : -unsaturatedFat: : -
Directions Wilted Spinach Salad and Bacon Vinaigrette
Directions
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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.