Spinach salad with warm bacon dressing

MAKES 6 SERVINGS

Salad:

1 (6-ounce) bag baby spinach, cleaned

1 head Boston lettuce, washed and torn into bite-size pieces

1/2 cup sliced scallions

4 ounces white mushrooms, sliced

Dressing:

6 slices bacon, diced

1/4 cup cider vinegar

1/4 cup sugar

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 hard-boiled egg, sliced (optional)

Assemble and mix spinach, lettuce, scallion and mushrooms in a large bowl and set aside.

In a small skillet, fry bacon over medium heat until crisp, about 7 minutes. Drain half the grease from pan and discard. Add vinegar, sugar, salt and pepper. Boil until sugar has dissolved, about 2 minutes. Pour over assembled salad just before serving and toss well. Garnish with egg slices if desired.

Ruth Ferguson, Lake Geneva, Wis.

Nutrition facts per serving: 94 calories, 4 g fat, 1 g saturated fat, 43 mg cholesterol, 10 g carbohydrates, 5 g protein, 386 mg sodium, 3 g fiber