Spinach Salad with Spicy Tomato Vinaigrette | Virginia Living

Ingredients

• 8 cups spinach, tender, young and washed
• 4 eggs, hard boiled, peeled and crumbled
• 8 ounces smokey bacon, Slab Edwards of Surry, Virginia, cooked and roughly chopped
• ½ cup ketchup
• ½ cup apple cider vinegar
• ½ cup sugar, granulated
• ¼ cup honey
• 1 teaspoon kosher salt
• 1 Tablespoon black pepper, freshly ground
• ¾ cup blend oil (90% canola, 10% extra virgin olive oil)