Spinach Salad

Spinach salad may not be something you think about eating in October, but why not? Spinach salad is something you can create to your taste. I did another spinach salad in the spring with strawberries and nuts. But there’s something about the warm bacon dressing that makes it a real spinach salad, to me anyway.

I usually buy bottled bacon dressing that you can heat up and pour over your salad. This time I didn’t have any on hand and after having gone to two stores earlier, I didn’t want to go out again, so I decided to make some. I looked up some recipes—none which seemed right. There was only one that you warmed up, but I didn’t like the rest of it, so I combined what I liked and made my own.

Lynn’s Warm Bacon Dressing
6 Tablespoons red wine vinegar
3 Tablespoons olive oil
2 Tablespoons brown sugar
¼ c bacon crumbles
½ teaspoon pepper
¼ cup chopped onion

I combined all the ingredients and cooked it on low until the ingredients blended nicely and I was ready to pour it over the salad.

I put the baby spinach leaves in a large bowl,

added portabella mushrooms, 2 hard boiled eggs,

roasted pecans (I sautéed them in a little butter),

and some more bacon crumbles. I added the dressing and mixed well. This was one of the most tastiest spinach salads I’ve had and my husband agreed.

Another thing I decided to do next time I make this is to use real bacon replacing the bacon grease with the olive oil. I think Trader Joe’s apple smoked bacon would make a nice addition to this recipe.

Ingredients:
Spinach leaves
mushrooms
bacon
eggs
pecans

Rating & Type: EE/V or P