Our Big Family Kitchen

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Spinach Salad with Milwaukee Bacon Dressing

By Laura Leusch·Originally from Aunt Laura's 2003 cookbook

Ingredients

  • 1 Pound Fresh Spinach, cleaned, shredded
  • 1 Medium Onion, finely minced
  • 1/2 Teaspoon Salt
  • 1/3 Cup Cider Vinegar
  • 4 Slices Bacon, diced
  • 1/4 Cup Sugar
  • Freshly Ground Black Pepper
  • 1 Hard-Boiled Egg, sliced

Method

  1. Brown bacon to almost crisp.
  2. Remove from pan and drain on paper towels.
  3. Add onion and cook until transparent.
  4. Add the sugar, salt, pepper and vinegar to the pan.
  5. Bring to a boiling point.
  6. Pour hot over the spinach.
  7. Toss to coat leaves.
  8. Sprinkle bacon on top.
  9. Decorate top with egg slices.

Family note

Serve this with Karl Ratzsch's Duck and Red Cabbage. You'll find those recipes here also. I have made all of these dishes!