Sweet and Sour Spinach Salad

A tangy warm bacon dressing pulls together all of the delicious elements in this great-tasting spring salad. The bowl looks colorful, thanks to the red onion and sunny hard-cooked eggs in the mixture. Recipe adapted from original by Vikki Rebholz.

• Ready In: 15 mins
• Serves: 10

Ingredients

• 1  cup sugar
• 1  tablespoon all-purpose flour
• 1⁄4 teaspoon ground mustard
• 1  dash salt
• 1⁄3 cup cold water
• 1⁄3 cup white vinegar
• 1  egg, lightly beaten
• 18  cups fresh spinach, washed, spun dry, torn and chilled in advance
• 3  hard-boiled eggs, sliced
• 1⁄2 lb  sliced bacon, cooked and crumbled
• 4  slices red onions

Directions

1. In a small saucepan, combine the sugar, flour, mustard and salt.
2. Gradually stir in water and vinegar until smooth.
3. Bring to a boil.
4. Cook and stir for 2 minutes or until thickened.
5. Remove from heat.
6. Gradually stir a small amount of hot dressing into beaten egg.
7. Return all to the pan, stirring constantly.
8. Bring to a gentle boil.
9. Place spinach in a large salad bowl.
10. Drizzle with warm dressing.
11. Toss to coat.
12. Top with the hard cooked eggs, bacon and onion.
13. Serve immediately in chilled salad bowls.
14. Note: An egg slicer, purchased inexpensively at a local food gadget store, greatly improves the looks of this salad.