| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Sami |
Salad |
6 |
Servings |
INGREDIENTS
| 8 |
c |
Young spinach leaves; remove stems |
| 4 |
sl |
Lean bacon; diced, fried crisp |
| 3 |
tb |
Oil |
| 1 1/2 |
tb |
Red wine vinegar |
| 1 1/2 |
tb |
Balsamic vinegar |
| 1 1/2 |
ts |
Water |
| 1 |
ts |
Dijon mustard |
| 1 1/2 |
ts |
Sugar |
| 1/4 |
ts |
Salt |
|
|
Fresh ground pepper |
| 1/2 |
c |
Cranberry juice cocktail |
| 2 |
tb |
Dried cranberries |
| 4 |
|
Red onion; sliced thin |
INSTRUCTIONS
Date: Fri, 09 Feb 1996 20:23:47 EST
From: AKSC87A@prodigy.com (MARY JO KNAPPER)
Wash spinach leaves, drain well and keep chilled until ready to use. Use
slotted spoon to transfer bacon to paper towels. Pour off any excess bacon
fat from pan but do not wipe pan out. Add oil, red wine vinegar, balsamic
vinegar, water, mustard, sugar, salt, pepper, cranberry juice and
cranberries to pan. Bring to simmer and stir until well mixed. (Can be made
several hours ahead to this point and kept at room temperature or
refrigerated overnight.) To serve, heat dressing in pan over medium heat.
When hot, add onion slices, separating slices into rings. Remove from heat.
Place spinach leaves in large bowl and pour hot dressing over salad. Toss
well to coat spinach with dressing. Adjust seasoning. Divide among 6
plates, arranging a few onions and cranberries over surface. Sprinkle bacon
over, dividing evenly. Serve immediately. 285 cal; 27 gr fat; 85% fat.
Source: Abby Mandel
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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