"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Warm Spinach Salad Recipe

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This recipe for Warm Spinach Salad, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Daphne Cassin
Added: Saturday, November 10, 2007

Category:
Category:

Ingredients:  
Ingredients:  
10 oz. fresh spinach leaves
1 ripe avocado, thinly sliced
1 pomegranate, seeds only
1 cup thinly sliced mushrooms
1/2 cup chopped walnuts
3 slices bacon
1/4 cup brown sugar
1/2 cup cider vinegar
1/3 cup olive oil
Fresh cracked pepper

Directions:
Directions:
Place torn spinach leaves, avocado slices, pomegranate seeds and mushrooms into a large bowl and set aside.
In a large dry skillet, toast walnuts over high heat for 1-11/2 minutes shaking and tossing constantly. Sprinkle over salad. In a small skillet, fry bacon until crisp and remove from pan. Pour off all but 1 TBS of the drippings. Over medium heat blend in sugar, vinegar, oil and pepper, heat through, stirring until sugar is dissolved. Crumple bacon over salad, pour hot dressing over, toss and serve.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Wonderful salad for Christmas, very festive looking and scrumptious!

 

 

 

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