| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Ckright3 |
4 |
servings |
INGREDIENTS
| 2 |
bn |
Spinach -; (large bunches) |
| 1/4 |
lb |
Lean smoked bacon; coarsely chopped |
| 1 |
|
Yogurt-Herb Dressing; see * Note |
| 1 |
|
Roquefort Cheese Croutes; see * Note |
INSTRUCTIONS
* Note: See the "Yogurt-Herb Dressing" and "Roquefort Cheese Croutes"
recipes which are included in this collection.
Remove stems from spinach and wash well. In a skillet, cook bacon until
crisp and fat has rendered. Drain the bacon on paper towels and discard all
but one tablespoon of fat. Over high heat, add spinach and cook briefly (15
to 20 seconds) until spinach just begins to wilt. Divide among 4 warm
plates, top with bacon and drizzle with the Yogurt-Herb Dressing. Place 3
Roquefort Cheese Croutes around each plate and serve immediately. This
recipe yields 4 servings.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9628 broadcast 07-23-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-07-1996
Recipe by: John Ash
Converted by MM_Buster v2.0l.
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