Wilted Spinach Salad

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Here's a quick recipe that's really delicious with a light springtime meal (or as a light spring meal). When I was a teenager this was my favorite "eat out" dish. Whenever my mom treated me to lunch out, I always ordered a Spinach Salad if it was on the menu. I've not made them at home very often, but with the recent addition of fresh washed baby spinach to the grocery store produce department, I have found this to be a super easy dinner salad. It would be great with just a baked potato for dinner. Or, I will just eat this salad and let the guys scarf down the meat at dinner.

Just a note -- even if the spinach package states it is washed, I give the spinach a quick rinse with water and a whirl in the salad spinner. You never can be too safe.

Spinach Salad

8 ounces fresh baby spinach leaves
5 slices red onion, cut in quarters
3 eggs, hard boiled
5 mushrooms, thinly sliced
5 slices bacon, diced and fried in a pan
1/4 cup cider or white balsamic vinegar
3 t. sugar
1/2 t. salt
1/4 t. dry mustard
1/8 t. pepper

Rinse and dry spinach leaves.
Place in a bowl and top with onions, mushrooms and sliced eggs.
Fry bacon and remove bacon pieces from pan,
leaving bacon grease in the pan.
Add vinegar, sugar, salt, mustard and pepper and whisk over medium heat
until dressing is bubbly.
Sprinkle bacon bits over the salad.
Pour hot dressing over spinach salad and toss gently.
Serve right away.
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