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
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
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.