Spinach Salad with Hot Bacon Dressing Recipe

Cook and stir bacon with 1/4 cup vegetable in a skillet over medium heat until bacon is browned and crisp 5 to 7 minutes. Pour bacon into a strainer set over a bowl reserving 1/3 cup of bacon drippings.

Return skillet to medium heat. Stir onions and salt into the skillet; cook and stir until onions are golden brown about 5 minutes. Stir in garlic; cook stirring constantly until the garlic is fragrant and golden 1 minute.

Stir cider vinegar rice vinegar 1/2 cup water sugar and Dijon mustard into onion mixture. Increase heat to medium-high and simmer.

Whisk 2 teaspoons water and cornstarch in a bowl. Gradually pour cornstarch mixture into onion mixture and whisk until thickened. 3 to 4 minutes. Reduce heat to low.

Drizzle reserved 1/3 cup bacon drippings into onion mixture whisking constantly. Add cooked bacon and stir to combine. Season with cayenne pepper salt and black pepper to taste.

Combine spinach black-eyed peas mushrooms and cherry tomatoes in a large bowl; toss to combine. Drizzle hot bacon dressing over spinach mixture; toss quickly and serve immediately.