Spinach and Bacon Salad

1 lb. spinach
1/2 lb. mushrooms, sliced
3 hard boiled eggs, sliced
10 slices bacon, cooked and crumbled (save fat)
1/2 c. Tuscan Herb Olive Oil or Herbes de Provence Olive Oil
3 Tbsp. bacon fat
1/4 c. ketchup
1/4 c. Pinot Nero Balsamic (or try Oregano White Balsamic)
1 Tbsp. Worcestershire sauce
2 Tbsp. sugar
1/2 small onion, grated


Put spinach, mushrooms, and eggs in a bowl. Cook bacon and crumble on top of salad. Mix bacon fat, ketchup, vinegar, oil, Worcestershire, sugar, and onions. Pour over salad and serve immediately.

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