Spinach, Bacon & Mushroom Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 3 |
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The evening before our oldest son was born, I made a big bowl of this-a friend had told me that spinach was full of Vitamin K, which was supposed to help with nosebleeds (which I'd been having). Even though my water had already broke, I went ahead and ate supper-figuring a first baby would take its time showing up. And I was right-it was almost exactly 24 hours later before he was born. The following year, we had this for his birthday dinner (along with Spaghetti Alla Carbonara-which was leftovers for supper the night before he was born). That started a family tradition, so when each of our children was born, we made a note of our dinner menu-so their birthday dinners are very special! Ingredients:
1/2 lb bacon |
4 -8 cups spinach |
1 small onion, chopped |
4 tablespoons cider vinegar or 4 tablespoons red wine vinegar |
2 tablespoons water |
1 tablespoon brown sugar, packed |
1/2 teaspoon salt |
1/4 teaspoon pepper |
hard-boiled egg, chopped (optional) |
radish, sliced (optional) |
mushroom, sliced (optional) |
Directions:
1. In a heavy skillet, fry bacon; crumble & set aside; reserve 2 T. drippings.
2. While bacon is frying, mix greens with onion in a large serving bowl.
3. To drippings in skillet, add remaining ingredients; bring to a boil, stirring constantly to bring up the fond.
4. Drizzle dressing over greens in bowl; toss gently.
5. Garnish with eggs, radishes, and mushrooms.
6. Serve immediately.
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