Spinach Salad

Carol Davis

By
@FadingParadise

My sister brought this to me based on something she had in a restaurant, and was sure I could duplicate it. Well, I did a little research (early 80's - no internet), and found a couple of things. So we worked together and this is what we came up with. Oh, and I've updated it to make it simpler for modern day shoppers - we no longer have to wash fresh spinach! So here goes a truly original recipe, that only my family has known about...until now.


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Rating:

Comments:

Serves:

4-6

Prep:

30 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

DRESSING

4
hard boiled egg yolks
1/2 lb
bacon (i prefer peppered), diced (about 5 slices)
2 Tbsp
red wine vinegar
1 Tbsp
lemon juice, fresh
dash(es)
garlic powder
dash(es)
onion powder
dash(es)
salt and pepper

SALAD

1 box
organic baby spinach greens, the smaller box
1 box
organic mushrooms, washed and sliced
3
scallions, chopped with greens
4
egg whites of those hard boiled eggs, chopped.

Directions Step-By-Step

1
Cook bacon pieces in a medium sauce pan over medium heat till crispy. With a slotted spoon remove all the bacon pieces to a paper towel, to drain. Turn off heat and allow to slightly cool. Sieve egg yolks into bacon fat, add red wine vinegar, lemon juice, and seasonings. This is where you can get creative; taste dressing, if it's too tart for you add more lemon juice, if you like it more tart add more red wine vinegar.
2
Meanwhile, assemble spinach, mushrooms, scallions, chopped egg whites, and bacon bits, toss lightly. Serve with the warm bacon dressing, allowing guests to pour their own amount of dressing.
3
Note: this pairs well with my Manicotti or Fettuccine recipes. Pass the garlic bread and wine!

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Greek