Spinach Salad with olde-fashioned Cooked Sweet Dressing

I know, I know, I have become a delinquent blogger…summer is such a distraction!  I have had good intentions every day of sitting down with the laptop and plugging in a quick recipe for you, letting you know what has been happening in our little world, what’s growing and harvesting in the garden…but alas, each day the sunshine has beckoned–distracting me with its bright light.

Today, however, it is raining…yahoo!  The first rain in over a month–boy do my gardens need it!  The tomatoes and peppers and tomatillos are crying for the moisture–I hope it rains All Day!

~Our local grocery store is starting to purchase some of its produce direct from local farmers (…instead of the docks in Toronto).  I picked up some fresh spinach to make this salad–my Mom used to make this as “company salad”–was one of my favourites then, and still is now…we have had it twice this week for dinner!


Spinach Salad


Dressing:
4 eggs
1 cup water
2 cups sugar
2 tsp salt
Whisk all together and add 1 cup cider vinegar ( or white if  you prefer).
Cook on the stove, med high heat until slightly thickened (about 5-6 minutes)–remember to keep stirring. Cool completely and pour into jars.  Will keep for weeks in the fridge…


I bag of spinach–no need to use baby spinach, go for the gusto!
10 strips of bacon, cooked and crumbled
1 small red onion sliced very thin.


Combine spinach, bacon, and onions with about 3/4 cup dressing.  Toss and serve.


Tip:  this salad is great with a little added extra’s like sunflower seeds and roasted pecans.  It also makes a great dinner salad with sliced pork tenderloin or ham.