INGREDIENTS

INSTRUCTIONS

In a 10 inch fry pan, saut. the bacon until halfdone; drain grease.
Continue to cook until bacon becomes transparent and starts to become
crisp. Add green onions; cook stirring constantly until onions are soft.
Add vinegar and sprinkle in sugar. Stir until ingredients are well mixed.
Reduce liquid until you can see the bottom of pan when you pass your fork
through the mixture. Add mustard. Mix until dressing has taken on a
consistency of diluted mustard. Grab the handle of the pan and tilt towards
you leaving top half of pan over flame. When empty portion of pan becomes
hot, pour vodka into that part of the pan. This will ignite the vodka. Add
enough to make a good amount of sauce. While dressing is reducing, wash and
dry about 1/2 to 3/4 pound fresh spinach in salad bowl. Add mushrooms. Pour
on dressing and toss. Add croutons, salt and pepper; toss. Serves 4.
ROMANOFF'S
3322    NORTH TURNBULL DRIVE
NEW ORLEANS, LA
From <A Taste of Louisiana>.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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