Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 4-6

Ingredients:

3 eggs, hard-boiled and sliced

1 lb. sliced bacon diced

1/2 C. chopped red onion

1 C. cider vinegar

2 C. water

1 1/2 C. sugar

2 T. Dijon mustard

2-3 garlic cloves finely diced

1 tsp. salt

1/4 tsp. pepper

3 T. cornstarch

2 T. cold water

One bag of Spinach

What to do:

In a large skillet, cook bacon until crisp; remove bacon and set aside. Drain, reserving 2 tablespoons of bacon drippings in the skillet. Add onion and garlic, sauté until tender; remove from the heat. Add the vinegar, water, sugar, mustard, salt, pepper and bacon; mix well. Combine cornstarch and cold water; stir into skillet. Cook on medium to medium-high heat and stir until mixture comes to a boil. Boil for 2 minutes, stirring constantly.

To Assemble Salads: Place a handful or two of spinach on each plate and top with the boiled eggs and  hot dressing and serve immediately.

Christina’s Notes:

Possible add on’s:  Almonds, extra red onions, red pepper flakes just to name a few. Also, I have made this recipe with regular vinegar and it turned out just fine.