Wilted Spinach Salad and Bacon Vinaigrette
Spinach, mushrooms, and hard-boiled egg are tossed with a warm bacon vinaigrette creating a hearty and satisfying salad.
Place bacon in a large skillet and cook over medium-high heat turning occasionally until evenly browned about 10 minutes.
Drain bacon slices on paper towels reserving about 1 tablespoon bacon drippings in the skillet.
Crumble bacon.
Heat reserved bacon drippings over medium heat; cook and stir onion in hot bacon drippings until slightly tender 5 to 10 minutes.
Combine vegetable oil sugar vinegar ketchup Worcestershire sauce and salt together in a saucepan; bring to a boil.
Reduce heat and simmer until sugar and salt are dissolved about 5 minutes.
Add bacon and onion and simmer over low heat until dressing is blended 3 minutes.
Mix spinach mushrooms and eggs together in a large bowl.
Pour dressing over spinach mixture; toss to coat.