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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe comes for a BHG small CB with favorite recipes from 1930 until 2001. This particular recipe comes from 1941. This recipe interests me because when I was in my early teens, our family went back to Oklahoma to visit all our relatives. This was the salad that my aunt made every day we were there. I have never had it since then. Ingredients:
6 cups spinach or 6 cups romaine lettuce, torn fresh |
1 cup fresh mushrooms, sliced |
1/4 cup green onion, thinly sliced |
3 slices bacon |
3 tablespoons vinegar |
1 teaspoon sugar |
1/4 teaspoon dry mustard |
1 egg, hardboiled, chopped up |
Directions:
1. In a large bowl combine spinach, mushrooms, and green onions. Set Aside.
2. For Dressing, in a 12 skillet cook bacon until crisp.
3. Remove bacon; reserving 2 T drippings in skillet.
4. Crumble bacon; set aside.
5. Stir vinegar, sugar, and dry mustard into drippings.
6. Bring to boiling: remove from heat.
7. Add the spinach mixture.
8. Toss mixture in skillet for 30 to 60 seconds or until mixture is just wilted.
9. Transfer to serving dish and top with egg and bacon.
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