1 lb. fresh spinach, trimmed and cleaned
1 tomato, cut into wedges
2 hard-cooked eggs, diced
12 strips bacon, cooked and crumbled
2 c. sliced mushrooms
4 pitted black olives
4 (1/2 inch) cubes Cheddar cheese
3/4-1 c. hot bacon dressing (see below)

Line a large bowl or 4 salad plates with spinach. Arrange tomato and diced egg in center. Sprinkle bacon over the top and arrange mushrooms around the edge of salad. Garnish with olives and cheese. Serve with hot bacon dressing on the side.
(makes 4 servings)


5 slices bacon, diced
1/2 c. finely chopped yellow onion
vegetable oil
2 t. corn starch mixed with 2 t. water
1/2 c. white vinegar
1/2 c. water
1/4 c. sugar
salt and pepper to taste

Fry bacon til crisp. Remove the bacon with a slotted spoon and set aside. Add onion to bacon fat in pan and cook 5 minutes til onion is soft. With a slotted spoon, add onion to bacon. Pour bacon fat into a measuring cup and add vegetable oil to equal 1/2 c. Add bacon fat to cornstarch mixture and reserve. Combine vinegar, water, sugar, salt and pepper in a small saucepan and heat to a boil. Add cornstarch mixture and cook til thickened (1-2 minutes). Remove from heat and add bacon and onion. Use while warm.
(makes 1 1/2 cups)

Hudson's Spinach Salad and Bacon Dressing recipe is published in our March, 1999 Menu Minder.

You may like to try these other Salad recipes below:

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