"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
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.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.