Egg Toss Cafe Toss Spinach Salad with Hot Oil Dressing

1/2 cup minced onion
1 1/2 cups olive oil
1/2 cup sugar
1/2 cup cider vinegar
1 1/2 teaspoons chicken base
1/2 teaspoon white pepper
Pinch of salt
2 packages (5 ounces each) fresh spinach
4 hard cooked eggs, diced
4 slices cooked bacon, chopped
1/2 cup shredded purple cabbage
1/4 cup sliced fresh mushrooms
1/2 cup croutons
To make dressing: Lightly brown onion in oil. In saucepan, combine sugar, vinegar, chicken base, pepper and salt and simmer over low heat 10 minutes. Add oil-onion mixture. Set aside and keep warm.

To make salad, toss spinach with remaining ingredients in large bowl or in 4 individual serving dishes. Drizzle dressing over greens just before serving. Makes 4 main-dish servings.