Makes: 4 servings
8 cups lightly packed spinach leaves, torn into bite size pieces
3 small red potatoes, unpeeled, cooked and sliced
½ cup sliced mushrooms
2 slices bacon
¼ cup finely chopped red onion (I omit)
½ tsp corn starch
¼ cup apple juice
2 tbsp cider vinegar
½ tsp equal for recipes (or 2 packets)
1-2 hard cooked eggs, chopped or quartered
salt and pepper, to taste
Combine spinach, potatoes, and mushrooms in a large bowl.
Cook the bacon until crisp. Drain. Crumble and set aside.
Discard all but 1 tsp of bacon fat. Cook onion in the fat until tender, about 2-3 minutes. Mix cornstarch, apple juice and vinegar; add to the skillet and heat to boiling. Boil, stirring constantly, until slightly thickened, about 1 minute. Stir in Equal.
Pour hot dressing over the spinach mixture and toss. Add hard boiled eggs and reserved bacon. Toss. Season w/ salt and pepper. Serve immediately.
Extra yummy w/ mandarin oranges or pomegranate arils on top!