Spinach Salad With Hot Bacon Dressing

• 2 cups fresh baby spinach, torn
• 2 hard-boiled large eggs, sliced
• 4 cherry tomatoes, halved
• 3 medium fresh mushrooms, sliced
• 1/4 cup salad croutons
• 6 pitted ripe olives, halved
• 3 slices red onion, halved
• 4 bacon strips, diced
• 1 tablespoon chopped onion
• 2 tablespoons sugar
• 2 tablespoons ketchup
• 1 tablespoon red wine vinegar
• 1 tablespoon Worcestershire sauce

1. Divide spinach between two plates. Arrange the eggs, tomatoes, mushrooms, croutons, olives and red onion over top.
2. 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.
3. 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.

baby spinach, eggs, tomatoes, fresh mushrooms, salad croutons, olives, red onion, bacon, onion, sugar, ketchup, red wine vinegar, worcestershire sauce

Taken from www.tasteofhome.com/recipes/spinach-salad-with-hot-bacon-dressing/ (may not work)