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Spinach Salad

1 lb spinach leaves
3 hard-boiled eggs
3 slices bacon (or turkey bacon for healthy eaters)
fresh ground pepper
3 -5 slices red onions
1 cup vegetable oil
2 tablespoons lemon juice
6 tablespoons red wine vinegar
5 tablespoons sugar
1 teaspoon salt
1 teaspoon dry mustard
grated red onion


Mix together the vegetable oil, lemon juice, red wine vinegar, sugar, salt, dry mustard, and grated onion. Shake, and then refrigerate for at least an hour. Cook the bacon on a skillet of Foreman Grill until very crispy, but not burnt. Cut up the bacon in to small bits and pieces; set aside. Pick off the stems of the spinach salad and wash the spinach well under cold water. Boil the eggs for about 10 minutes and then shell and cut into slices. Add the bacon bits, the eggs and the pepper to taste to the spinach leaves. Drizzle the refrigerated dressing over the spinach and ENJOY!

Source: www.food.com