Spinach Salad with Snappy Dressing

I have never been able to eat cooked spinach served as a vegetable.  I don't mind it in lasagna, as a souffle, in pasta...just not as a pile of green twisted stuff on my plate!  I do, however, love fresh spinach.  I enjoy a wilted spinach salad or just a fresh spinach salad.  Today is about a fresh spinach salad with a snappy dressing!  The combination of flavors in the dressing keeps me coming back for more.  I think it is the dash of Tabasco combined with vinegar and garlic.  Whatever it is, it is a hit.  I have guests who request this spinach salad and dressing.  That is a very nice compliment!

The basic spinach salad can be adjusted to meet your taste by adding or subtracting ingredients. 

Spinach Salad with Snappy Dressing

adapted from Pacific Fresh

Salad
Serves 4-6

1 bag baby spinach
8 slices lean bacon, fried crisp and crumbled
2 hard-cooked eggs, chopped
4 green onions, sliced, include both white and tender green tops
1 cup sliced mushrooms

Snappy Dressing
Yield:  1/2 cup

1/3 cup vegetable oil
2 Tbsp cider vinegar
1 clove garlic, crushed
1/2 tsp Tabasco
1/2 tsp dried mustard
1/2 tsp paprika
1/2 tsp salt
Fresh ground pepper to taste

Combine dressing ingredients in a jar with a tight fitting lid.  Shake well.  Refrigerate until chilled.  Shake well before using.

PRINTABLE RECIPE

Variations:
Add sliced water chestnuts and omit mushrooms.
Use red onion instead of green onion.
Add 1/4 cup shredded parmesan cheese.

This is always a perfect salad with a snappy dressing!