I have never liked spinach until this recipe. Of course everything is great with Bacon.
I made this after Joe and I were first married, loved it, lost it and found it again 20 yrs later. I still love it.
8 ounces young spinach
4 large white mushrooms, sliced
3 ounces red onion (1 small), very thinly sliced
2 large eggs – Hard Boiled
6 pieces thick-sliced bacon, chopped
1/2 C Bean Sprouts *Optional
3 T Bacon Grease
3 tablespoons red wine vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
Remove the stems from the spinach and wash, drain and pat dry thoroughly. Place into a large mixing bowl and set aside.
Boil eggs, cool, remove and peel off the shell. Slice each egg into 8 pieces and set aside.
While the eggs are cooking, fry the bacon and remove to a paper towel to drain, reserving 3 tablespoons of the rendered fat. Crumble the bacon and set aside.
Transfer the fat to a small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper.
Add the mushrooms and the sliced onion to the spinach and toss. Add the dressing and bacon and toss to combine. Season with pepper, as desired. (add Bean Sprouts*.) Serve immediately.
This salad is an old fashion favorite, sweet crunchy and a whole lot of country. For a lower calorie version you can substitute yogurt for the mayo, but live a little the mayo rocks.
2 Lrg Apples (Red delicious for the flavor and color)
2 rib Celery
1/2 C Nuts – Walnuts or pecans
1/2 Mayo (can substitute Yogurt
1 T Milk
1 tsp Sugar
1/2 Seeded Grapes – split in half, add to apples
Wash, quarter and core apples, dice into bite size pieces. Dice celery, chop nuts and add to apples.
Mix dressing of mayo, milk and sugar, blend well. Pour dressing on apple mixture, mix well and chill before serving.
Serve in lettuce boats
Give Thanksgiving some color, can’t remember one without this on the table.
2 cans Cranberry sauce
2 C boiling water
1 C Nuts – chopped
1 C Crushed Pineapple
2 3 oz pkgs Cherry or Cranberry Jello
1 C Celery – fine chopped
2 C applies – fine chopped
Dissolve jello in water. Add remaining ingredients, stir. Place in 9 X 13 pan and chill until set.
1 3-pound Seedless Watermelon, diced (about 5 cups), divided
1 small Cucumber, peeled, seeded, diced (about 1 cup)
1/2 medium-size Yellow Bell Pepper, seeded, diced (about 1 cup)
1 small Jalapeño Chile, seeded, minced
3 pale green inner Celery stalks, diced (about 1/2 cup)
1/2 small Red Onion, diced (about 1 cup)
1/4 cup finely chopped fresh Mint (can use Basil)
3 tablespoons fresh Lime Juice
2 tablespoons Red Wine Vinegar
1/4 teaspoon Salt
1/2 cup CrèmeFraîche or Sour Cream
Puree 4 cups watermelon in blender until smooth. Transfer puree to large bowl. Add remaining 1 cup diced watermelon and next 10 ingredients; stir to combine. Cover gazpacho and refrigerate until cold, at least 1 hour and up to 4 hours.
Divide gazpacho among bowls; top with dollop of crème fraîche and herb or mint garnish.