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Spinach Salad with Mustard Raisin Dressing

For salad:
2 bunches spinach
½ lb. crisp bacon, cut into bite size pieces
2 hard boiled eggs, chopped
sliced red onion for garnish
For dressing:
1 cup brown sugar
3 Tbsp. The Spice Hunter Ground Yellow Mustard
2 Tbsp. flour
½ tsp. salt
2/3 cup raisins
3 Tbsp. red wine vinegar
2 cups water

Toss all salad ingredients together in a large bowl, set aside. In a medium saucepan combine dressing ingredients, stirring to blend. Bring to a boil, reduce heat and simmer about 20 minutes. Cool and toss with salad. Use warm dressing as a sauce over pork, ham, or chicken.