"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
This recipe for Spinach Salad and Hot Bacon Dressing, by Candy Probst, is from The Carroll Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 c. spinach 2 tbsp. chopped green onions 2 eggs, hard boiled 4 slices of bacon 1/4 c. red wine vinegar 2 tsp. brown sugar salt and pepper to taste
In a large bowl, combine spinach, onions, and eggs, set aside. In a skillet fry bacon until crisp. Remove bacon set aside for salad. Pour in remaining ingredients to bacon grease (careful it splatters) stir until sugar dissolved. Crumble bacon into salad, pour dressing over spinach, toss and serve immediately. Sometimes I add mushrooms and croutons too.
I made this often for the family and guest. goes great with BBQ. But don't let it sit for long because it gets soggy.
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