| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salad | 2 | Servings | ||
INGREDIENTS
| 1 | Fresh spinach | |
| 5 | Strips bacon | |
| 2 | T | Olive oil |
| 3 | T | Red wine vinegar |
| 1 | t | Worcestershire sauce |
| 1 | t | Dijon mustard |
| 2 | t | Sugar |
| 1 | t | Herb mixture, rosemary |
| tarragon and oregano | ||
| Black pepper to taste |
INSTRUCTIONS
Wash and dry spinach. Remove stems; place in bowl. Cut bacon into 1 inch pieces. Crisp in saucepan. Drain grease. Add herb mixture to bacon; mix well. Add oil, vinegar, Worcestershire sauce, mustard and sugar; mix well. Allow to heat up. Add pepper to taste from pepper mill. Pour hot dressing over salad; cover with pan and let steam for approximately 15 seconds. Toss salad; dish out and pour remaining dressing with bacon over salad. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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