Spinach Salad with Warm Bacon Dressing

4 slices DLM Hickory-Smoked Uncured Bacon, chopped
1/4 cup minced yellow onion
1/4 cup Aunt Charline’s Italian Apple Vinegar
2 Tbsp sugar
Sea salt and freshly ground pepper
(1) 6-oz bag baby spinach, washed and spun dry
2 hard-cooked eggs, chopped
1 avocado, chopped
1/3 cup chopped red onion

In a small skillet, fry bacon until crisp. Pour off all but 2-3 tablespoons of bacon grease. Return skillet to burner and reduce heat. Add yellow onion and cook until soft, about 1 to 2 minutes. Pour in vinegar and sugar. Cook and stir until sugar dissolves. Season, to taste, with salt and pepper. Combine spinach, eggs, avocado, and red onion in a serving bowl. Toss with warm dressing and serve immediately. Makes 4 servings

Makes 4 servings

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