spinach salad with sweet vinaigrette dressing.

1 lb spinach, washed

4 slices bacon, cooked and crumbled

3 eggs, hard boiled and chopped

1 recipe for sweet vinaigrette dressing

Wash 1 lb of fresh spinach.  Cook 4 slices of bacon.  Crumble bacon once cool.  Hard boil three eggs.  Chop into bite sized pieces or slices.  Toss spinach, crumbled bacon and chopped egg together.  Dress the salad with sweet vinaigrette dressing right before serving so that the spinach doesn't wilt.  Salt and pepper if desired.  

Stephie's stove top bacon cooking tips: (Since I always burn bacon, Stephie is earning her keep by cooking it for me.  Here are her suggestions for great stove top bacon.)

1. Don't overcrowd the pan.

2. Cook on med- low heat.  

3. Flip the bacon only once.

4. If cooking a large quantity of bacon, drain grease as needed.  Bacon won't get crispy if you cook it in too much grease.

How to hard boil eggs: Place eggs in a saucepan in a single layer.  Pour cold water over the eggs - just enough water to barely cover them.  Place on high heat until water is boiling.  Once water is boiling, remove from heat and cover.  Let eggs stand in hot water for 15 minutes.  Drain hot water from eggs.  Cool eggs by running cold water over them.  Once eggs are cool, remove the shells from eggs. 

Sweet Vinaigrette Dressing:

1/4 c. canola oil

1/4 c. white vinegar

1/4 c. brown sugar

1 t. worcestershire sauce

1/2 t. salt

Place all dressing ingredients in a bowl.  Whisk to combine.  

xx.

val