Ingredients
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
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Dressing:
4 bacon strips, diced
1 tablespoon chopped onion
2 tablespoons sugar
2 tablespoons honey mustard ketchup
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
Directions
1) Divide spinach between 2 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, honey mustard 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.