| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
4 |
Servings |
INGREDIENTS
| 1 |
|
Bag (10-oz) fresh spinach |
| 6 |
sl |
Bacon; cut crosswise in julienne strips |
| 2 |
|
Scallions; washed and sliced thin (include some tops) |
| 1/2 |
c |
Red wine vinegar |
| 2 |
tb |
Ketchup |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
INSTRUCTIONS
DRESSING
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Date: Wed, 24 Jul 1996 23:45:54 EDT
Sort spinach carefully, removing blemished leaves and coarse stems; wash in
a colander under cold running water. Pat dry on paper toweling, then place
in a large salad bowl. Brown bacon in a skillet and drain on paper
toweling. Stir-fry scallions in drippings 5-8 minutes until tender, mix in
remaining dressing ingredients, and heat, stirring, about 5 minutes. Pour
hot dressing over spinach and toss well. Sprinkle in bacon crumbles, toss
again, and serve.
Recipe is from _The New Doubleday Cookbook_ by Jean Anderson and Elaine
Hanna.
EAT-L Digest 24 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”