Spinach Salad with Hot Bacon Dressing
Want a lunch that is unique, but also able to take on-the-go in case you’re in a rush? This Spinach Salad with Hot Bacon Dressing will sure satisfy any quick lunch need!
Prep time: 25 minutes
Serving size: 2
2 Cups fresh baby spinach, torn
2 Hard-boiled large eggs, sliced
4 Cherry tomatoes, halved
3 Medium fresh mushrooms, sliced
1/4 cup salad croutons
6 pitted ripe olives, halved
3 slices red onion, halved
For Dressing:
4 Bacon strips, diced
1 Tbsp. chopped onion
2 Tbsps. sugar
2 Tbsps. ketchup
1 Tbsp. red wine vinegar
1 Tbsp. Worcestershire sauce
Directions:
1. Divide spinach between 2 plates. Arrange the eggs, tomatoes, mushrooms, croutons, olives, and red onion over top.
2. In a small skillet, cook the bacon over medium heat until crisp. Using a slotted spoon, remove the bacon to paper towels, reserving 2 tbsps. drippings. Saute onions in drippings until tender.
3. Stir in the sugar, ketchup, vinegar, and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 1-2 minutes. Sprinkle bacon over salads; drizzle with dressing.
4. Enjoy!
