Ingredients:
Salad:
l bag baby spinach, washed and patted dry
8 large mushrooms, cleaned and sliced
8 hard boiled eggs, shelled and quartered
2 slices of sweet red onion
l cup croutons
Hot Bacon Dressing:
3 chopped onions
1-1/2 lbs diced raw bacon
2-1/2 cups cold water
3/4 cup sugar
1/4 tsp pepper
3/4 cup vinegar
4 Tbsp lemon juice
3 Tbsp cornstarch
3/4 tsp salt
Instructions:
Divide spinach on to 4 plates. Top each salad with 2 sliced mushrooms, 2 hard boiled eggs, quartered, half a slice of sweet red onion, separated into rings, and 1/4 cup croutons. Drizzle with hot bacon dressing to taste and serve immediately.
Brown bacon until well done; add onions. Saute until onions are translucent. Add remaining ingredients and bring to a boil. Cook for 5 minutes, until somewhat thick. Makes almost 1 quart. Refrigerate leftover dressing and warm before using again.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
