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CATEGORY CUISINE TAG YIELD
October 199 1 Servings

INGREDIENTS

5 Lean bacon, chopped fine
2 T Minced shallot
1/2 c Finely chopped apple
2 T Cider vinegar
1 1/2 c Unpasteurized apple cider
1 t Dijon-style mustard
1 T Olive oil
1 lb Fresh spinach, coarse stems
discarded and the
leaves washed well
and spun dry

INSTRUCTIONS

In a large skillet cook the bacon over moderate heat, turning it,
until it is crisp, transfer it to paper towels to drain, and discard
all but 2 tablespoons of the fat. In the fat remaining in the skillet
cook the shallot and the apple over moderate heat, stirring, for 1
minute, add the vinegar, the cider, and salt and pepper to taste, and
boil the mixture, stirring occasionally, for 8 to 10 minutes, or  until
it is reduced to about 1/2 cup. Whisk in the mustard, the oil,  and
salt and pepper to taste. In a large bowl toss the spinach with  the
warm dressing until it is just wilted and sprinkle the salad with  the
bacon.  Serves 4.  Gourmet October 1991  Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“You’re not God’s judge. One day you’ll discover it’s the other way around”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 373
Calories From Fat: 155
Total Fat: 17.8g
Cholesterol: 0mg
Sodium: 1528.6mg
Potassium: 1616.9mg
Carbohydrates: 45.3g
Fiber: 18.6g
Sugar: 22g
Protein: 19.4g


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