Spinach Salad with Hard Boiled Eggs and Bacon (The bacon that does not have nitrates) Add Mushrooms

• Warm Spinach Salad with Hard Boiled Eggs and Bacon Enter Mushrooms. 

•  Summer or Winter this was served at least once a month a my house growing up. It was served at Noon our main meal. But since I grew up in a house full of hungry boys and young men. I am from the mid west and the men and boys at our house were mostly teens who ate a good healthy or unhealthy portion of meat and potatoes.  We grew up sitting down this time of day everyday where everyone including my Grandma and Aunt who lived with us to sit down to a meal together. No radio or TV allowed.  Only conversation. My Mother did not want to eat like the guys who worked in the field all day so she made something like a main dish salad for my grandma, aunt, me, and herself. We often ate small portions of meat and potatoes with it but the salad was our main meal.  However, my father insisted everyone eat at least one spoonful of whatever was put on the table so we became more adventurous eaters. At the time as I gagged on rutabagas and parsnips I did not know that it would make me an adventurous eater. 
• Warm Spinach Salad with Hard Boiled Eggs and Bacon Enter Mushrooms. 
• 
  
• 10 ozs baby spinach
• 8 slices bacon (cooked and chopped)
• 8 ozs white mushrooms (sliced)
• 1/2 purple onion (thinly sliced)
• 6 hard-boiled egg (sliced)
• 1/2 cup granulated sugar
• 1/2 cup ketchup
• 1/2 cup water
• 
  
  yield: 6 servings

  
  

  prep time: 15 minutes

  
  

  cook time: 1 hour

  
  

  total time: 1 hour 15 minutes
  A wonderful spinach salad recipe with great ingredients and a warm, sweet and tangy dressing.

  INGREDIENTS:

  10 ounces baby spinach
  8 slices bacon, cooked and chopped
  8 ounces white mushrooms, sliced
  ½ red onion, thinly sliced
  6 hard-boiled eggs, sliced

  For the Dressing:
  ½ cup granulated sugar
  ½ cup ketchup
  ½ cup water
  ½ cup white vinegar

  DIRECTIONS:

  1. Make the Dressing: Whisk together the dressing ingredients in a medium saucepan and cook over low heat for 1 hour, stirring occasionally. Let cool slightly and re-whisk before serving.
  2. Arrange the spinach on plates and top with an equal amount of bacon, mushrooms, onion and sliced eggs. Sprinkle with salt and pepper, drizzle the warm dressing over top and serve. Any leftover dressing can be stored in an airtight container in the refrigerator.1/2 cup white vinegar

• DIRECTIONS:

  1. Make the Dressing: Whisk together the dressing ingredients in a medium saucepan and cook over low heat for 1 hour, stirring occasionally. Let cool slightly and re-whisk before serving.

  2. Arrange the spinach on plates and top with an equal amount of bacon, mushrooms, onion and sliced eggs. Sprinkle with salt and pepper, drizzle the warm dressing over top and serve. Any leftover dressing can be stored in an airtight container in the refrigerator.
• Judi Singleton owns and operates Bejewelu.com where you can dress the whole family for less