Warm Spinach Salad

3 cups torn spinach, romaine lettuce or spring mix salad greens

2 ounces mushrooms, sliced (about 1/2 cup)

1 ounce bean sprouts

2 Tablespoons sliced green onions

2 Tablespoons crumbled blue cheese

4 slices bacon

3 Tablespoons granulated sugar

1/4 cup cider vinegar

Place equal portions of spinach in 2 salad bowls.

Divide mushrooms, bean sprouts, green onions and blue cheese evenly between the salads.

Cook bacon in a medium skillet over medium heat until crisp, about 8 minutes.

Add the sugar to drippings in skillet and stir until sugar is dissolved, about 1 minute.

Stir vinegar into the drippings.

Cook, stirring frequently, for 1 minute.

Crumble the bacon.

Add to the skillet and stir to mix well.

Pour dressing over the top of the salads.

Serve immediately

Prep Time: 18 minutes

Makes 2 servings

If you double or triple this recipe, you will not need all the bacon drippings that 8 or more slices of bacon produce. Drain and discard a quarter of the bacon drippings before proceeding with the dressing.