Tangy Spinach Salad

½ onion, chopped

⅓ cup white sugar

¼ cup apple cider vinegar

¼ cup canola oil

1 ½ tablespoons prepared yellow mustard

½ teaspoon salt

½ teaspoon celery seed

¼ teaspoon ground black pepper

1 (9 ounce) bag fresh spinach, chopped

⅔ cup herb-seasoned stuffing mix (such as Pepperidge Farm® Cubed Herb Seasoned Stuffing)

3 hard-boiled eggs, crumbled

⅓ cup crumbled cooked bacon

Whisk onion, sugar, apple cider vinegar, canola oil, yellow mustard, salt, celery seed, and black pepper together in a bowl until well combined. Chill in refrigerator at least 2 hours to blend flavors.

Mix spinach, stuffing mix, eggs, and bacon together in a large bowl. Add dressing and stir to coat.