1 bunch fresh spinach
6 bacon strips
1/2 cups toasted sesame seeds
2 hard cooked eggs, finely chopped
DRESSING
3 tbs red wine vinegar
1/2 tsp sugar
1 tsp Dijon mustard
1 tsp garlic powder
1 tsp onion powder
Rinse and drain spinach leaves, remove stems and
break into bite-sized pieces. In small pot, combine vinegar, sugar, mustard,
garlic and onion powder to make dressing and set aside. Cook bacon crisp in skillet
over medium heat. Remove bacon with slotted spoon and drain on paper towels. Add half of spinach to bacon drippings and cook for about 30 SECONDS. Add rest of spinach and cook for another 30 SECONDS. Toss
gently while cooking. Remove from heat, add vinegar dressing and sesame seeds. Divide into serving bowls and sprinkle crumbled bacon and chopped eggs over top.
