| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | St. Louis | Salad | 6 | Servings |
INGREDIENTS
| 2 | -(up to) | |
| 3 | c | Raw spinach |
| 3 | sl | Bacon |
| 1 | Whole avocado; sliced | |
| 12 | Strips pimiento | |
| Salt and pepper to taste | ||
| 1/2 | c | Italian olive oil |
| 1/4 | c | Vinegar |
| 1 | c | Crumbled Gorgonzola cheese |
INSTRUCTIONS
1. Wash spinach well, and remove stems. Dry. 2. Fry bacon crisp and then drain. Chop or crumble into small bits. 3. Toss the spinach with remaining ingredients. DOMINIC'S WILSON AVENUE, ST. LOUIS WINE: CORVO SALAPARUTA From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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