This is a fun salad recipe that Brenda Yates shared with me. It is so easy and fun to take to a pot-luck lunch and everyone always loves it. The dressing needs to be added just before you eat it to keep the spinach nice and crisp. It also tastes great on any kind of lettuce salad.
3/4 Cup Vegetable or Olive Oil 1⁄2 Cup White Sugar 1/3 Cup Ketchup 1⁄4 Cup Rice Vinegar 1 thin slice of Red Onion 1⁄2 Teaspoon Salt
1 pound Bag Fresh Baby Spinach 6 Hard Boiled Eggs, sliced 4-5 slices of bacon 8 Oz Sliced Mushrooms, Optional Red Onion Rings for garnish, Optional
Combine all dressing ingredients in a blender jar or food processor. Blend until smooth and combined. Chill. Cook the bacon until very crisp and crumble into tiny pieces. Arrange the salad in either a bowl or on plates making it pretty and fun. Just before serving pour dressing over salad.
*Gluten Free as written