Ingredients: |
Ingredients: 1 large bunch of fresh spinach (or a bag of prewashed spinach, if you must) 1 bunch of radishes, cleaned and sliced 1 c. sliced fresh mushrooms 4 strips of bacon, cooked (reserve the fat for dressing) 2 hard boiled eggs, sliced or chopped 1 bunch fresh green onions 3 T. wine vinegar or basalmic vinegar 2 T. water 2 T. sugar
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Directions: |
Directions:Remove stems from spinach and wash it twice. ( Bundles of fresh spinach are always very sandy and must be washed carefully or the salad will be gritty...yuck! When I use bagged spinach, I wash it even though it's labeled "prewashed.")
Place washed and dried spinach in a large bowl. Top with sliced radishes and mushrooms, crumbled bacon, and chopped eggs. Clean the onions well, trim off the root ends and slice up into about 1 inch of the bright green portion of the stem. Heat up the reserved bacon fat in a saute pan and add the onions. Let them cook 3 or 4 minutes, then add the vinegar, water and 3 T. of sugar. Taste the dressing and add more sugar if you think it needs to be a bit sweeter.
Immediately before serving, pour hot dressing over the salad, toss quickly to coat all ingredients and serve.
Note: This recipe is exactly how my mother prepared spinach salad. For many years I have prepared it with three modifications: 1: I use turkey bacon instead of pork bacon. When I make the dressing, I use 3 T. of olive oil in lieu of the bacon fat. 2: I don't care for raw mushrooms so I saute them in a little olive oil, broth and minced garlic before putting them on the salad. 3: If there are fresh ripe pears available, I slice one up, toss it in lemon juice and put it on top of the salad with the radishes and mushrooms. This adds a sweet surprise. |