Total Time
35mins
Prep 15 mins
Cook 20 mins

My aunt makes this salad and the dressing. It always makes my mouth water.

Ingredients Nutrition

Directions

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

A wonderful combination. The dressing was yummy. I did cut the oil down to 1/2 cup, but that's all I changed. The salad makes a very pretty presentation. A delicous way to eat your spinach! Thanx!

*Parsley* February 25, 2010

This was easy to make and tasty. I thought 1 cup sounded like a lot of vegetable oil, so I cut it back to 3/4 cup. It was still quite a bit of sauce and I wish I hadn't put it all on the salad at once. The flavor was good and it was enjoyed by all.

Sharlene~W September 06, 2005

This was delicious but the dressing was a bit too sweet for me. Next time I make it I will leave out most of the sugar. My husband and kids loved this as it was, though. BTW I put the eggs as suggested by another chef into a cold oven and baked them in their shells and did the same with the bacon, for twenty minutes. Both were perfect.

Sherrie-pie April 26, 2005