• l bag baby spinach, washed and patted dry
• 8 large mushrooms, cleaned and sliced
• 8 hard boiled eggs, shelled and quartered
• 2 slices of sweet red onion
• l cup croutons

Hot Bacon Dressing:

• 3 chopped onions
• 1-1/2 lbs diced raw bacon
• 2-1/2 cups cold water
• 3/4 cup sugar
• 1/4 tsp pepper
• 3/4 cup vinegar
• 4 Tbsp lemon juice
• 3 Tbsp cornstarch
• 3/4 tsp salt

Directions

Divide spinach on to 4 plates. Top each salad with 2 sliced mushrooms, 2 hard boiled eggs, quartered, half a slice of sweet red onion, separated into rings, and 1/4 cup croutons.

 Drizzle with hot bacon dressing to taste and serve immediately.

 Brown bacon until well done; add onions. Saute until onions are translucent. 

Add remaining ingredients and bring to a boil. Cook for 5 minutes, until somewhat thick.

 Makes almost 1 quart. 

Refrigerate leftover dressing and warm before using again.