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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 4 |
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WARM SPINACH SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Hartman Estate in Arlington, Texas in 1984. Ingredients:
1 pound small spinach leaves |
6 slices thick cut lean bacon cut into strips |
2 slices bread crusts removed |
1/4 cup olive oil |
4 teaspoons red wine vinegar |
1 teaspoon dijon mustard |
1/4 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Put spinach into a serving bowl.
2. Heat a nonstick skillet then add bacon and cook until crisp and brown.
3. Remove with a slotted spoon and drain on paper towels then drain off fat from skillet.
4. Cut bread into cubes then add 1 tablespoon oil to skillet then add bread and fry until golden.
5. Remove and drain on paper towels then add to spinach with bacon.
6. Stir vinegar and mustard into skillet and bring to a boil.
7. Add remaining oil, salt and pepper then heat through and pour over salad.
8. Toss and serve immediately.
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