Ingredients
2 cups fresh baby spinach, torn2 hard-boiled large eggs, sliced4 cherry tomatoes, halved3 medium fresh mushrooms, sliced1/4 cup salad croutons6 pitted ripe olives, halved3 slices red onion, halvedDRESSING:4 bacon strips, diced1 tablespoon chopped onion2 tablespoons sugar2 tablespoons ketchup1 tablespoon red wine vinegar1 tablespoon Worcestershire sauce
Preparation
Divide spinach between 2 plates. Arrange the eggs, tomatoes, mushrooms, croutons, olives and red onion over top.
In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion in drippings until tender.
Stir in the sugar, ketchup, vinegar and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, 1-2 minutes. Sprinkle bacon over salads; drizzle with dressing.
