Spinach Salad

When I was a kid, my mom tried getting us to eat a little healthier by serving chef salad or something similar occasionally. She and I learned that adding a little bacon makes the “vegetable medicine” go down a little easier! (you all have heard the song, haven’t you? A spoon full of sugar makes the medicine go down. . . . ) I digress. Anyway, there is no easier way to make the spinach go down than with a little hot bacon dressing on top of it! Spinach used to be a yuck kind of vegetable until fresh spinach started to become readily available. There is a huge difference between canned or frozen and fresh. HUGE! There is a healthier spinach salad out there that has strawberries and nuts in it- I think my sister in-law makes it. I’ll try and share that with you too in case the bacon drippings are not up your alley.Wilted Spinach Salad 6 c. fresh spinach, torn 1/4 c. chopped onion 4 slices diced bacon (raw) 1/4 c. vinegar 1 Tbl sugar 1 tsp salt dash pepper Put your spinach in a large bowl. You can either put the onion with the spinach to be eaten raw or you can cook the onion with the bacon for a sweeter flavor. Next, fry your bacon pieces until crisp. Leave them in the pan with the drippings. You can drain part of the drippings if you prefer but you should have at least an 1/8 – 1/4 cup. Stir in the other ingredients and bring to a boil. When it boils, remove heat and pour dressing over spinach. Toss to coat. If you want this to be a meal instead of a side. Serve with a boiled egg (can add to the salad after the dressing or serve it on the side) and a crusty roll and maybe some fresh fruit. Enjoy! Amanda God is good- all the time. . . .