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Spinach and Strawberry Salad with Warm Bacon Vinaigrette Recipe

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This recipe for Spinach and Strawberry Salad with Warm Bacon Vinaigrette, by , is from Marsha's Family Recipes, 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!

Papa Coakley


5 ounces baby spinach
1 1/2 cups sliced strawberries
1 medium shallot, thinly sliced
2 tablespoons sliced almonds
1/2 lb sliced bacon, chopped
1 teaspoon whole-grain mustard
1 teaspoon sugar
2 1/2 tablespoons red wine vinegar
1 tablespoon olive oil
salt and pepper to taste

Put the spinach, strawberries and shallots in a large bowl.
Toast the almonds in a small skillet over medium heat, stirring until golden brown, about 2 minutes.
Transfer to a bowl or plate and set aside to cool.
Put the bacon in a cold medium skillet, cook over medium heat, stirring occasionally, until browned and crisp. about 10 minutesWith a slotted spoon, transfer to a paper-towel-lined plate; leave the bacon fat in the pan.
Take the skillet off the heat and stir in the mustard and sugar until the sugar is dissolved. Add the vinegar and then whisk in the olive oil, season with salt and pepper to taste.




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