Spinach Salad
This spinach salad pairs a full pound of dry, sturdy leaves with a sharp dressing of red wine vinegar, mustard, paprika and Worcestershire sauce. The sugar softens the vinegar, and the sliced red onion adds crunch and bite. Chopped egg yolk breaks down as you toss and lightly coats the spinach. Vegetarian bacon keeps it meat-free, though bacon bits work too. It takes about twenty minutes to put together.
Instructions
Put the olive oil, red wine vinegar, pepper, dry mustard, salt if you are using it, Worcestershire sauce, paprika and sugar in a bowl or jar. Mix or shake until the dressing is well blended.
Make sure the spinach is patted dry, since leftover water will thin the dressing. Put the spinach, chopped eggs and sliced red onion in a large bowl.
Just before serving, pour the dressing over the salad and toss everything together. Top with the vegetarian bacon strips or bacon bits. The egg yolks will crumble into the leaves as you toss, which is normal.
Make it personal.
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