Clay Street Deli and Annie's Pantry

Salads, Dressings, & Sauces · Page 25

Spinach Salad

Yield: 2 salads

Ingredients

  • 8 strips bacon
  • 4 Tbs wine vinegar
  • 1 tsp french mustard
  • 2 Tbs brown sugar
  • 1 red onion
  • 4 Tbs bacon drippings
  • 1 tsp Worcestershire sauce
  • 1 tsp white sugar

Instructions

Saute bacon until crisp. Remove from pan and crumble into small pieces. Pour off excess bacon drippings, leaving about 4 tablespoons in pan. Add remaining ingredients and let simmer until most of foam disappears. Add bacon to mixture in pan and pour over fresh spinach leaves with a few slices of red onion. Cover spinach until leaves are slightly wilted. Garnish with sliced tomatoes or hard boiled eggs. Serve at once. Yield: 2 salads.

Another recipe is printed under this same title: Spinach Salad (Spinach, cleaned and torn).

© 1986 Clay Street Deli and Annie's Pantry™. All rights reserved including the right to reproduce this book or parts thereof in any form. Printed page 25.