Ingredients
8 cups torn fresh spinach3 bacon strips, diced1/2 cup chopped red onion2 tablespoons brown sugar2 tablespoons cider vinegar1/4 teaspoon salt1/4 teaspoon ground mustard1/8 teaspoon celery seed1/8 teaspoon pepper1 teaspoon cornstarch1/3 cup cold water
Preparation
Place spinach in a large salad bowl. In a small nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
In the drippings, saute onion until tender. Stir in the brown sugar, vinegar, salt, mustard, celery seed and pepper. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes.
Remove from the heat; pour over spinach and toss to coat. Sprinkle with bacon. Serve immediately.
