Spinach Salad with Warm Bacon Dressing

Always a favourite in the summer, a spinach salad is as varied as those who make it. Here is the way I make it - with a few options

so you can choose.

• fresh Spinach leaves
• bacon slices - I use 4-6 slices
• red onion thinly sliced
• fresh mushrooms, sliced
• red peppers, chopped or sliced
• chopped green onions (opt.)
• thawed frozen green peas or bean sprouts
• boiled eggs, sliced or chopped
• shredded mozzarella or swiss cheese
• toasted almonds or pinenuts
• shrimpmeat if desired

Dressing:

• 2 Tbsp. reserved bacon drippings
• 2 Tbsp. white wine vinegar or cider vinegar
• 1 Tbsp. honey or sugar - or to taste
• 1 tsp. dijon mustard - or to taste
• 4-6 Tbsp. salad oil
• 1/4 cup mayonaise or sour cream
• salt and pepper

1. Chop bacon into pieces and fry until crispy. Remove 2 Tbsp. of the bacon fat and set aside in a small bowl. Remove bacon to paper towel and set aside.
2. Saute' red onion and mushrooms in a bit of butter only until wilted. Set aside.
3. Make dressing* . (You'll notice there is alot of tasting going on here. I"ve listed the basic ingredients but feel free to adjust it to your liking) *Or you can use bottled honey dijon or creamy dill dressing. Whisk all dressing ingredients together in pan and heat gently until warm.
4. Assemble salad. Arrange spinach on a large platter and layer the other ingredients adding the shredded cheese and green onions last. Garnish as desired with egg slices, red pepper slices and a sprinkle of almonds.
5. Serve salad immediately with the dressing on the side.