Hot Spinach Salad


  • 6 cups fresh spinach, torn into bite-sized pieces
  • ¼ cup chopped onion
  • 4 slices bacon, diced
  • ¼ cup Blossom Blueberry Basil Vinegar
  • 1 tablespoon sugar
  • 1 tablespoon salt
  • ¼ tablespoon ground black pepper


Place spinach and onion in a large serving bowl; set aside. In a skillet, sauté bacon until crisp; remove from heat. In the same pan, stir in vinegar, sugar, salt and black pepper. Bring to a boil. Pour hot dressing over spinach and onion; toss and serve at once. Serves 4–6.


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