| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
4 |
Servings |
INGREDIENTS
| 2 |
c |
Torn spinach leaves |
| 1/2 |
sm |
Red onion; thinly sliced |
| 2 |
sm |
Oranges; sectioned |
| 4 |
sl |
Bacon; cooked & crumbled |
| 1/2 |
c |
Chopped pecans |
| 6 |
tb |
Oil |
| 3 |
tb |
Cider vinegar |
| 1/2 |
ts |
Dijon mustard |
| 1 |
|
Clove garlic; peeled and halved |
| 1/8 |
ts |
Dried basil; crushed |
|
|
Salt |
|
|
Pepper |
|
|
Sugar |
INSTRUCTIONS
Date: Fri, 09 Feb 1996 20:24:40 EST
From: AKSC87A@prodigy.com (MARY JO KNAPPER)
Place spinach leaves, onion slices and orange sections in separate plastic
bags and chill well. Combine crumbled bacon and pecans in plastic bag and
refrigerate. Beat oil with vinegar and mustard until mixed. Add garlic and
basil and season to taste with salt, pepper and sugar. Pour dressing into
jar with tight lid. At serving time toss spinach, onion, oranges and bacon
and pecans in salad bowl. Remove garlic from dressing and discard. Shake
dressing to blend and pour over spinach salad to coat well. Makes 3 to 4
servings. Created by: Susan Kranwinkle and Peggy Rahn, Inner Gourmet,
Pasadena, Ca (C) 1992 The Los Angeles Times
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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