Source: The doubleday Cookbook by: J. Anderson & E. Hanna
Makes 4 servings.
Preparation time: 20 minutes
Tips: Most serve immediately after mixing.
Spinach Salad - Wilted
with Hot Bacon Dressing
Ingredients
Preparation
10 ounces fresh spinach
Dressing:
6 slices bacon, cut crosswise in julienne strips
2 scallions, washed ans sliced thin, include some tops
1/2 cup red wine vinegar
2 tablespoons ketchup
1/2 teaspoon salt
1/8 teaspoon pepper
5 ounces fresh mushrooms (optional), sliced thin
1. Sort spinach carefully, removing blemished leaves and coarse stems; wash in a colander under cold running water. Pat dry on paper toweling, then place in a large salad bowl.
2. Brown bacon in a skillet (or use microwave oven) until strips are crispy. Dry strips in paper towel. You may also proceed with the following steps using the microwave oven.
3. Place drippings in glass bowl, stir scallions cover with plastic and cook for few minutes until scallions are tender, mix in the remaining ingredients, cover again and heat for additional minutes until mixing now and then. The ketchup should integrate with the oil and change color.
4. Make sure spinach is not too cold when receiving dressing, or the hot grease will solidify and have a unattractive effect. Leaving spinach at room temperature while preparing dressing is usually sufficient to prevent this problem.
5. Pour hot dressing over spinach and toss well. Sprinkle in bacon crumbles, toss again and serve immediately.
