Spinach Salad With House Dressing

My mother-in-law gave me this recipe handed down from an old church cookbook, so I don't know who to credit! All I know is the family raves over this at every gathering, especially holidays

• Ready In: 25 mins
• Serves: 6
• Yields: 6 Side Salads

Ingredients

• Salad

• 1  lb  baby spinach leaves
• 1⁄2 cup red onion, finely diced
• 10  slices  cooked bacon, strips (I like center cut)
• 1⁄2 cup  hardboiled egg (to taste) or 4  hardboiled egg, sliced (to taste)

• Dressing

• 3⁄4 cup granulated sugar (I like to use a stevia equivalent)
• 2  tablespoons Worcestershire sauce (I use Lea & Perins)
• 1⁄4 cup canola oil
• 1⁄3 cup ketchup (I like Heintz)
• 1⁄2 cup apple cider vinegar

Directions

1. 1 Hard boil the eggs. When cooled, peel then slice (or cut into wedges) the eggs.
2. 2 Cook the bacon (I cook in the oven, or can use pre-cooked bacon slices). When cooled, tear into pieces.
3. 3 Finely dice (or slice) the red onion.
4. 4 Wash and trim the baby spinach leaves. Place into large salad serving bowl.
5. 5 Make the dressing. In a separate mixing bowl, combine and wisk together the remaining ingrediants (sugar, Worcestershire sauce, oil, ketchup and vinegar).
6. 6 Top salad with the prepared onions, eggs and bacon. Serve dressing on the side.