Warm Spinach and Strawberry Salad

A bacon, brown sugar, vinegar, and Dijon dressing is tossed with spinach, strawberries, pecans and hard cooked eggs to make this colorful salad.

Ingredients:

6 slices bacon, chopped

1 shallot, minced

1/4 cup packed brown sugar

3 Tablespoons red wine vinegar

1 1/2 Tablespoons Dijon mustard

1 teaspoon Worcestershire sauce

10 ounces cleaned baby spinach leaves

1 cup sliced fresh strawberries

1/2 cup chopped toasted pecans2 hard cooked eggs, chopped

Directions:

In a small skillet over medium heat, cook bacon until browned and crispy. Remove bacon to paper towels. Add shallot to skillet and cook until transparent, about 2 minutes. Remove from heat and stir in brown sugar, vinegar, mustard, and Worcestershire. In a large bowl, toss spinach with the warm dressing. Immediately add strawberries, pecans, and chopped eggs; toss lightly and serve.

Notes:

A wonderful way to welcome spring, with tender baby spinach and fresh strawberries--warmed a little with a bacon dressing.

Number of servings: 4

Submitted By: BeckGuff