Spinach Salad

Back in the 70’s, when I was first away from home, the spinach salad was just coming into vogue.  I think it was pretty popular back then, and it was a revelation to me.  My only experience with spinach before that had been of the canned variety (my mother, though a wonderful home cook, wasn’t particularly imaginative when it came to vegetables).  I thought I hated spinach, and was amazed that it could be eaten raw.  I had my first spinach salad in a restaurant which has since disappeared into the recesses of my faulty memory, but I never forgot it, and one of the first things I did when I had a kitchen of my own was attempt to recreate the one I had fallen in love with.  Although I have now experienced and loved many variations on the spinach salad, this one still remains my favorite.  I love the way the steaming hot bacony dressing slides down over the cold raw spinach and wilts it.  I think I could eat it every day.

the ingredients

the salad

By the way, don’t you just love my bowl?  I found it at Thrift Town for a dollar.

Spinach Salad (serves 2)

  • 4 slices bacon, diced
  • 3 green onions, sliced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon brown sugar
  • 1 teaspoon Dijon mustard
  • 1/2 tablespoon Worcestershire sauce
  • 1/2 tablespoon lemon juice
  • 4 ounces baby spinach leaves

Fry bacon until crisp.  Remove and drain.  Measure drippings to make ¼ cup, adding extra oil if necessary to make ¼ cup.  Return to pan.  Fry green onions until wilted.  Add brown sugar and cook until melted.  Add remaining ingredients.  Return bacon to pan and serve hot over cold raw spinach.

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