Wilted Spinach Salad

Wilted Spinach Salad

My Mom would make this every Christmas Eve to go along with her signature Prime Rib and Yorkshire pudding.  I think it's everyone's favorite hot salad!

Recipe by: Amy Bradt                                                                           Yield: 6 servings

Ingredients
10 ounces spinach leaves
8 ounces fresh mushrooms
5 strips bacon
2 whole green onions
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons bacon grease
1 tablespoon sugar
2 tablespoons water
1/4 cup white vinegar
1/4 teaspoon dry mustard
2 eggs, hard-boiled
2 ounces fresh parmesan cheese, shaved

Directions
Wash and trim spinach, dry completely.  Clean mushrooms, and slice.  Chop onions and combine with spinach and mushrooms in large bowl.

Cook bacon over medium heat until crisp, drain grease, reserving 2 tablespoons for dressing. Crumble bacon over spinach.

Combine remaining ingredients except cheese in a small saucepan.  Cook over low heat until just boiling.  Pour over salad, tossing to coat and wilt spinach.  Top with cheese and eggs, serve immediately.

Notes
I usually purchase the baby spinach, already washed and trimmed.  I also like to saute the mushrooms in some of the leftover bacon grease, giving them a crispy crust before adding to the salad.