| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Chinese | Chinese, Vegetables, Salads | 6 | Servings |
INGREDIENTS
| 1 1/2 | lb | Fresh spinach; uncooked |
| 2 | Pimientos drained & diced | |
| 2 | sl | Bacon; crisp-cooked, finely chopped, reserve bacon fat for dressing |
| 2 | Eggs, hard-cooked & chopped | |
| 1/4 | c | Olive oil |
| 3 | tb | Wine vinegar |
| 1 | pn | Salt |
| 1 | pn | Pepper, fresh ground |
| 1 | Garlic clove; mashed | |
| 3 | Anchovy filets minced or mashed | |
| 1/2 | Lemon, juice of |
INSTRUCTIONS
Wash spinach carefully several times to get rid of all sand. Or buy pre-washed & trimmed fresh spinach, give it a quick wash, and dry well. place spinach in a bowl, add pimientos, bacons & eggs. Combine oil & vinegar in second bowl. Add salt, pepper, garlic, anchovies & lemon juice. Mix well. When ready to serve, discard bits of garlic; pour dressing & warm bacon grease together and stir until blended. Pour over spinach, toss well and serve. Temperature(s): COLD Effort: EASY Time: 00:20 Source: CHINA ROW Comments: CANNERY ROW; MONTEREY Comments: ROBERT MONDAVI NAPA GAMAY From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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