Spinach Salad with Bacon and Egg

serves 6


9 slices cooked bacon, crumbled

3 hard boiled eggs chopped

1 pound fresh baby spinach


For the Dressing

1/2 cup granulated sugar

1/2 cup white vinegar

2 Tablespoons neutral oil, such as Canola or Safflower

1 Tablespoon chopped green onion

1 Tablespoon chopped fresh flat-leaf parsley

1 Tablespoon chopped fresh chives

1 teaspoon Worcestershire sauce

1 teaspoon yellow mustard

1 ice cube

Kosher salt and freshly ground black pepper to taste



Place the dressing ingredients except the salt and pepper into a large tightly sealed jar and shake until the ice cube dissolves and the dressing is emulsified.  Chill in the refrigerator until ready to use.  The dressing will keep for several days.  When ready to serve, toss the spinach with the bacon and chopped eggs.  Dress the salad with the dressing and season to taste with salt and pepper.  Toss again and serve.  Enjoy!


Printed from thegalleygourmet.net