Spinach, Bacon & Egg Salad
Serving Size / Yield
4-6 servings
Ingredients
- Salad:
- 1 lb. fresh spinach
- 2 hard-boiled eggs, sliced
- 1 red onion, thinly sliced
- 6 strips bacon, cooked, drained and crumbled
- 1/2 lb. fresh mushrooms, sliced
- Dressing:
- 1 C. vegetable oil
- 6 Tbs. red wine vinegar
- 5 Tbs. sugar
- 1 tsp. salt
- 1 tsp. dry mustard
- 1 tsp. onion, grated
- 2 Tbs. lemon juice
- freshly ground pepper
Directions
Combine dressing ingredients. Shake well. Refrigerate at least one hour. Discard spinach stems and wash leaves thoroughly. Pat dry on paper towel. Combine spinach with eggs, red onion, bacon, and mushrooms.
Serve with: Grilled Dixie Chicken
