Spinach Salad With Creamy Dressing |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is an excellent spinach salad with a creamy, buttermilk-type dressing. The dressing can be made up to 2 days ahead and refrigerated and the salad can be assembled ahead and then tossed with the dressing just before serving. Originally from a July 1984 issue of Bon Apetit that featured a menu and recipes from Sam Higgins, the official camp cook at the K-bar Ranch outside of Arlington, Texas. Ingredients:
1/2 cup mayonnaise |
6 tablespoons buttermilk |
1 teaspoon bacon drippings |
1 teaspoon white wine vinegar |
1 garlic clove, minced |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
6 cups spinach leaves, stemmed |
1/2 medium red onion, thinly sliced |
1/2 lb mushroom, thinly sliced |
4 medium vine-ripened tomatoes, cut into wedges |
1/4 lb bacon, crisply fried and crumbles |
4 eggs, hard-boiled, shelled and cut into 4 wedges each |
Directions:
1. For Dressing.
2. Mix all ingredients in a small bowl. Cover and refrigerate until well chilled, at least 1 hour.
3. For Salad.
4. Combine spinach,red onions and mushrooms in large bowl; toss with dressing.
5. Divide salad between 8 plates and garnish each with 2 tomato wedges, 2 hard-boiled egg wedges and sprinkle with crumbled bacon.
6. Serve immediately.
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