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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Vegetables / Number of Servings: 4 |
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Directions: Wash spinach; dry well between paper towels. Tear into large bite-size
pieces and store in an airtight container in the refrigerator until 20
minutes before ready to use. Allow spinach to come to room temperature
before using.
In a small frypan, pan-fry bacon until crisp; remove with a slotted spoon,
drain, and keep warm. Saute onion in remaining hot bacon grease until
tender but still crisp. Add vinegar, sugar, and salt, blending well; cook,
stirring frequently, until bubbling hot. Place spinach, orange pieces, and
mushrooms in a large salad bowl. Pour boiling hot dressing over greens,
fruit, and mushrooms; toss lightly, coating greens well. Add pepper to
taste.
| Ingredients:
1 Pound(s) Spinach, stems removed
4 Slice(s) Bacon, diced
1 small Red Onion, sliced into rings
1/3 Cup(s) Cider Vinegar
3 Tablespoon(s) Sugar
1/4 Teaspoon(s) Salt
8 Mushrooms, thinly sliced
2 medium Seedless Oranges, separated |
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