| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
English |
Caprial3 |
1 |
servings |
INGREDIENTS
| 2 |
bn |
Spinach; (English spinach, |
|
|
; about 1 pound/500 |
|
|
; g) |
| 6 |
sl |
Pepper bacon; up to 8 |
| 2 |
|
Cloves garlic; chopped |
| 1 |
sm |
Red; (Spanish) onion, |
|
|
; minced |
| 1 |
tb |
Chopped fresh thyme; or 1/2 tablespoon |
|
|
; dried |
| 3 |
tb |
Balsamic vinegar |
| 1 |
tb |
Dijon mustard |
| 3 |
tb |
Olive oil |
| 1 |
ts |
Cracked black pepper |
|
|
Salt; to taste |
| 4 |
oz |
Gouda cheese; cubed |
INSTRUCTIONS
Thoroughly wash, trim, and drain the spinach. Place it in a large stainless
steel bowl and set aside.
In a medium saute pan over medium heat, cook the bacon until crispy, about
15 minutes. Using a slotted spoon, remove the bacon from the pan. When cool
enough to handle, crumble the bacon into small pieces and set aside.
Place the pan back on the heat and saute the garlic and onion until they
begin to give off their aroma, 2 or 3 minutes. Remove from the heat and add
the thyme, vinegar, and mustard. Mix well. Add the olive oil, season with
pepper and salt, and blend thoroughly.
Return the pan to the heat and bring the dressing just to a boil.
Immediately pour it over the spinach, toss, and distribute among 6 salad
plates.
Top with the crumbled bacon and Gouda and serve immediately while still
warm.
Serves six.
Converted by MC_Buster.
Per serving: 810 Calories (kcal); 73g Total Fat; (78% calories from fat);
31g Protein; 12g Carbohydrate; 129mg Cholesterol; 1167mg Sodium Food
Exchanges: 0 Grain(Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 12 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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