This salad is how my mother got me and my sisters to eat our spinach while growing up and we happily ate each bite with gusto. Bacon, eggs, and sweet herbal dressing all tossed together with the nutritional powerhouse of green leafy spinach-- it is goodness and good for you all on one plate. You can certainly pair this salad as a side to a soup, sandwich, or even a grilled chicken breast, but I enjoy it simply by itself with a warm biscuit or a piece of buttered corn bread on the side for a light dinner.
Spinach Salad with Bacon and Egg
9 slices cooked bacon, crumbled
3 hard boiled eggs chopped
1 pound fresh baby spinach
For the Dressing
1/2 cup granulated sugar
1/2 cup white vinegar
2 Tablespoons neutral oil, such as Canola or Safflower
1 Tablespoon chopped green onion
1 Tablespoon chopped fresh flat-leaf parsley
1 Tablespoon chopped fresh chives
1 teaspoon Worcestershire sauce
1 teaspoon yellow mustard
1 ice cube
Kosher salt and freshly ground black pepper to taste
Place the dressing ingredients except the salt and pepper into a large tightly sealed jar and shake until the ice cube dissolves and the dressing is emulsified. Chill in the refrigerator until ready to use. The dressing will keep for several days. When ready to serve, toss the spinach with the bacon and chopped eggs. Dress the salad with the dressing and season to taste with salt and pepper. Toss again and serve. Enjoy!
Source: Adapted from The Cotton Country Collection, The Junior League of Monroe, LA.