| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Pasta, Salads |
10 |
Servings |
INGREDIENTS
| 1 |
pk |
Fresh spinach, washed, stems removed and torn into bite-size pieces (10 oz) |
| 1/2 |
lb |
Mushrooms, sliced |
| 7 |
oz |
MUELLER'S Pasta Swirls, cooked, rinsed with cold water and drained |
| 1 |
md |
Red onion, sliced |
| 6 |
sl |
Uncooked bacon, coarsely chopped |
| 1 |
tb |
Cornstarch |
| 1 |
tb |
Sugar |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
c |
HELLMANN'S or BEST FOODS Real Mayonnaise |
| 1 |
c |
Water |
| 1/3 |
c |
Cider vinegar |
INSTRUCTIONS
In large serving bowl, toss spinach, mushrooms, pasta and red onion. In
medium skillet, cook bacon over medium-high heat until crisp. Remove with
slotted spoon. Pour off all but 2 tablespoons drippings. In small bowl, mix
cornstarch, sugar, salt and pepper. With wire whisk, stir cornstarch
mixture into drippings in skillet until smooth. Stir in mayonnaise until
blended. Gradually stir in water and vinegar. Over medium heat, bring
mixture to a boil; stir constantly. Boil 1 minute. Pour over spinach
mixture. Add bacon; toss to coat well. Serve immediately.
Makes 8-10 servings.
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