1 lb. baby spinach, cleaned
1/2 lb. bacon, cooked and chopped finely
2 Tbls. red onion, chopped fine
1/2 cup cider vinegar
1/2 tsp. sugar
1 tsp. Dijon mustard
1 Tbls. vegetable oil
Salt and pepper to taste
1 boiled egg, diced
1/2 cup sliced mushrooms
1/4 cup sliced red onion
1 Roma tomato, sliced
In a large skillet, cook bacon over moderate heat, turning it until it is crisp. Transfer it to a plate lined with paper towels to drain, and discard all but 2 Tbls. of the fat. When bacon is cooled, chop finely.
In the reserved fat, cook the 2 Tbls. chopped red onions for 1 minute.
Add vinegar, sugar, mustard, and oil. Add salt and pepper to taste.
Bring to a boil. Remove from stove when reaches boiling point.
In a large salad bowl, place cleaned spinach, bacon pieces, diced egg, mushrooms, sliced red onions and diced tomato. Toss well.
Add hot dressing and toss to cover each leaf of spinach with the dressing.