| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
2 |
Servings |
INGREDIENTS
| 1 |
pk |
Fresh spinach |
| 5 |
|
Strips bacon |
| 2 |
tb |
Olive oil |
| 3 |
tb |
Red wine vinegar |
| 1 |
ts |
Worcestershire sauce |
| 1 |
ts |
Dijon mustard |
| 2 |
ts |
Sugar |
| 1 |
ts |
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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