1/2 cup finely diced onion
1/2 cup water
1/3 cup cider vinegar
3 tbsp Splenda Granular
1 tsp cornstarch mixed with 2 tsp water
1 bag (12-oz) prewashed, bagged spinach
1 red onion, sliced into thin rings
1 cup sliced mushrooms
Boiled egg for garnish, if desired
In a large skillet, cook bacon over moderate heat until crisp; drain on paper towels. Crumble bacon and set aside.
Retain 2 tablespoons of the bacon drippings in the skillet and add the 1/2 cup of onion; cook until softened and golden. Add the water, vinegar, and Splenda; stir, scraping the bottom of the skillet to incorporate the drippings. Bring to a low boil and add the cornstarch mixture. Heat until clear and thickened.
In a large salad bowl, combine the spinach, red onion and mushrooms. Pour the hot dressing over the salad and toss to coat. Sprinkle with the crumbled bacon. Garnish with boiled egg before serving, if desired.
Yield: 8 servings.
Note: File Photo