Wilted Spinach Salad

This recipe makes 6 to 8 servings.

1 bag fresh baby spinach
4 to 6 green onions with tops, thinly sliced
5 bacon strips
2 Tablespoons red wine vinegar
1 1/2 teaspoons Kermit’s Key West Key Lime Juice
1-teaspoon sugar
1/2 teaspoon Datil Pepper Seasoning
6 radishes (optional)
4 hard-cooked eggs

Place spinach in a large bowl.  Add thinly sliced onions.  Set aside.

Mix vinegar, Key Lime Juice, sugar, and Datil Pepper Seasoning.  Stir well and set aside.

In a skillet, cook bacon until crisp.  Remove to paper towels to drain.  Set aside.

To hot drippings in skillet add the vinegar, Key Lime juice, sugar, and Datil pepper.  Stir well.

Immediately pour dressing over the salad.  Toss gently.

Crumble bacon and sprinkle over the top.

Garnish with sliced eggs.

Use Bibb or leaf lettuce – – or a mix of lettuce and spinach.

Serving suggestions:
Good by itself for lunch with warm French bread or with crackers, this Wilted Spinach Salad is also a tasty accompaniment to a main dish.