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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Linda's Spinach Salad Recipe

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This recipe for Linda's Spinach Salad is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. fresh baby spinach
1 large sweet onion, sliced thinly
1 pkg. fresh mushrooms, sliced thinly
4 slices thick-sliced bacon, cut in pieces and cooked crisp (retain bacon grease)
toasted pecans if desired
Juice of 2 freshly squeezed lemons (or substitute bottled lemon juice)
2 tsp. Worcestershire sauce
1 T. sugar
Directions:
Directions:
Toss cleaned and dried spinach with onion, mushrooms, bacon and pecans in large bowl. Add lemon juice, Worcestershire sauce and sugar to cooled bacon grease and heat, stirring, until sugar dissolves and sauce is hot. Pour over salad, toss and serve immediately. Serve with fresh black pepper.
Personal Notes:
Personal Notes:
There is no doubt I am June's biological daughter as I love pecans as well. I originally found this in a Sunkist lemon ad in a magazine in 1977. Mom liked it a lot too. Adding toasted pecans gives it even more pizzaazz. I get a lot of compliments on this salad. Ask Joleen, it's one she especially likes.

 

 

 

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