Spinach, Bacon & Mushroom Salad

The evening before our oldest son was born, I made a big bowl of this--a friend had told me that spinach was full of Vitamin K, which was supposed to help with nosebleeds (which I'd been having). Even though my water had already broke, I went ahead and ate supper--figuring a first baby would take its time showing up. And I was right---it was almost exactly 24 hours later before he was born. The following year, we had this for his birthday dinner (along with Spaghetti Alla Carbonara--which was "leftovers" for supper the night before he was born). That started a family tradition, so when each of our children was born, we made a note of our dinner menu--so their birthday dinners are very special!

• Ready In: 20 mins
• Serves: 5-7
• Yields: 1 huge bowl

Ingredients

• 1⁄2 lb bacon
• 4 -8  cups spinach
• 1  small onion, chopped
• 4  tablespoons cider vinegar or 4  tablespoons red wine vinegar
• 2  tablespoons water
• 1  tablespoon brown sugar, packed
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper

• Optional garnishes

•  hard-boiled egg, chopped (optional)
•  radish, sliced (optional)
•  mushroom, sliced (optional)

Directions

1. In a heavy skillet, fry bacon; crumble & set aside; reserve 2 T. drippings.
2. While bacon is frying, mix greens with onion in a large serving bowl.
3. To drippings in skillet, add remaining ingredients; bring to a boil, stirring constantly to bring up the fond.
4. Drizzle dressing over greens in bowl; toss gently.
5. Garnish with eggs, radishes, and mushrooms.
6. Serve immediately.