A great spring or summer side salad, or can be turned into a main dish by adding grilled chicken breasts cut into strips.
1/4 cup vegetable oil
1/4 cup chicken broth
1/2 onion, cut into 1-inch chunks and chilled in ice water 10-15 minutes, then drained
1 1/2 tablespoons firmly packed brown sugar
1/4 cup red wine vinegar (can also use sherry vinegar)
2 tablespoons ketchup
1 teaspoon Worcestershire sauce
1 tablespoon grainy mustard
6 bacon slices
1 - 12oz. bag of spinach, prewashed is best
6 mushrooms, sliced
2 hard-boiled eggs, chopped
1/4 cup toasted pine nuts
1 carrot, cut into strips using vegetable peeler
1/4 cup sprouts - whatever your favorite is
No nutrition information available
Puree first 8 ingredients in blender or processor until smooth and emulsified. Check for seasoning and add salt/pepper as needed. Set dressing aside.
Cook bacon medium heat until crisp. Drain bacon on paper towels and then crumble.
Combine spinach and remaining ingredients in large bowl.
Add enough dressing to season to taste.
Toss well. Serve immediately.