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Wilted Spinach Salad
From Dorothy McNett's recipes at www.dorothymcnett.com.
1 bunch freshly washed and dried spinach, stemmed
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.