Wilted Spinach Salad


2 to 3 TBSP bacon grease
1/2 cup cider vinegar
1/4 cup granulated sugar
1/4 cup light brown sugar, packed
1 1/2 tsp lemon juice
1 1/2 tsp Worcestershire sauce
4 ounces sliced bacon, crisp-cooked, drained and crumbled 10 to 12 cups torn fresh spinach
1 hard-cooked egg, chopped (optional)
Sliced sweet red onion (optional)


For dressing, heat bacon grease and add vinegar, sugars, juice, and Worcestershire. Bring to a boil. Add bacon; return to heat and heat until just bubbly. Pour over the spinach and toss until the spinach begins to wilt. (Don't overtoss, or spinach will cook.)

Divide salad among 6 chilled salad plates. Garnish with egg and red onion, if you like.