½ cup olive oil
¼ cup sugar (scant)
2 Tablespoons balsamic vinegar
1 Tablespoon grated onion (or minced chives)
½ teaspoon salt
¼ teaspoon mustard
1 lb spinach greens
6 slices bacon, cooked and broken into bits
6 boiled eggs, sliced (save one or two for the garnish on top)
sliced red onion
sliced mushrooms (optional)
- Shake up the dressing in a container until well mixed and syrupy.
- Toss all of the salad ingredients - saving some onion and egg slices for garnish.
- Pour the dressing over the salad ½ hour before serving – too soon and it becomes too wilted.