Spinach Salad with Hot Bacon Dressing

4 cups baby spinach leaves

4 hard boiled eggs, peeled and chopped

8 slices bacon, cooked and cut into small pieces

¼ cup raw pecan halves

1 cup blackberries  or choice of berries

1 cup Feta or goat cheese (optional)

Dressing

½ cup hot bacon drippings

½ cup white vinegar

¼ cup extra-virgin olive oil

4 tablespoons granular erythritol

4 teaspoons Dijon mustard

salt and pepper to taste

 Place the spinach leaves in a large salad bowl.  Top with egg, bacon, pecans, blackberries and cheese.

  1. Prepare the dressing: In a small bowl, whisk together the bacon drippings, vinegar, olive oil, erythritol, and mustard.  Season to taste with salt and pepper. Drizzle the dressing over the salad and serve immediately. 

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