The Best Spinach Salad

Ingredients

Contains: egg, tree nuts, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 slices bacon
• 3/4 pound fresh spinach
• 2 hard-cooked eggs, sliced
• 2 tablespoons sweet onion, chopped
• 2 tablespoons chopped raw almonds
• 1 tablespoon raw sunflower seeds
• 1/2 cup vegetable oil
• 1/2 cup ketchup
• 1/4 cup cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 clove garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes. Drain on paper towels, then crumble it. Leave about a tablespoon of the drippings in the skillet and pour off the rest.

2. Whisk the vegetable oil, ketchup, cider vinegar, brown sugar, Worcestershire sauce, minced garlic, salt, and black pepper in a bowl until smooth.

3. Warm the dressing in the skillet with the bacon drippings over low heat for 1 to 2 minutes, stirring, just until the sugar dissolves. Remove from the heat.

4. Toast the chopped almonds and sunflower seeds in a dry pan over medium heat for 2 to 3 minutes, stirring often, until lightly golden. Watch closely so they do not burn.

5. Wash the spinach, dry it well, and tear or leave the leaves whole. Place them in a large salad bowl.

6. Add the chopped sweet onion, half the crumbled bacon, and the sliced hard-cooked eggs to the spinach.

7. Pour the warm dressing over the salad and toss gently until the leaves are coated.

8. Sprinkle with the toasted almonds, sunflower seeds, and remaining bacon. Serve right away.