| 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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