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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 8 |
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Directions: Cook bacon in a skillet until crisp; remove to paper towelling to drain;
crumble and reserve. Measure bacon fat; return 2 tablespoons to skillet.
Stir in sugar, vinegar, water, and salt. Keep warm.
Wash and remove stems from spinach; dry thoroughly and break into pieces
in a salad bowl. Pour warm dressing over and toss until coated and wilted.
Top with mushrooms, carrots, and bacon; toss. Garnish with eggs.
Ingredients:
4 Slice(s) Bacon
2 Teaspoon(s) Sugar
2 Tablespoon(s) Cider Vinegar
2 Tablespoon(s) Water
1/2 Teaspoon(s) Salt
1 Pound(s) Spinach
1/4 Pound(s) Mushrooms, sliced
2 medium Carrots, shredded
2 Hard-Cooked Eggs, in wedges |
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