See Also: Salads · Side Dishes · Vegetable Dishes
Wilted Spinach Salad
From Dorothy McNett's recipes at www.dorothymcnett.com.
1 bunch freshly washed and dried spinach, stemmed
1 bunch red leaf lettuce, freshly washed and dried
1/2 sweet white onion, cut into thin slices
8 red radishes, cut into very thin slices
1-2 bacon strips
3 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon red wine vinegar
1/2 teaspoon sugar
salt and freshly ground white pepper, to taste
Place the greens in a large glass, ceramic, or wooden bowl. Add the onion and radish slices. Cook the bacon strips until crisp, drain on paper towels. Set aside until cool, and then break into pieces. Just before serving the salad, heat the olive oil with 1 teaspoon of the bacon fat in a skillet. When the oil is fragrant, stir in the vinegars and sugar. Pour the hot mixture over the greens, stirring them to coat and to wilt the leaves. Add salt and pepper, and sprinkle the chopped bacon over. Serve fairly soon.
Recipe created 1994-08-29.
