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
These are so good with Bourbon Pork Chops.
4 lrg Baking Potatoes
1/4 C Onions – chopped
1/4 C Celery – Chopped
1/4 C Broccoli – separated
2 T Carrot – shredded
4 T Butter
2 T Milk
1/4 C Cheese – grated (can be omitted)
1/2 Tsp Chives – chopped
Bacon Bits – garnish
Heat oven 350º Bake potatoes, when cool enough to handle, cut in half and empty into bowl retaining skins in half shells. In small saucepan cook vegetables in butter until onions begin to soften. Bake potatoes, when cool enough to handle, cut in half and empty into bowl retaining skins in half shells. Whip potatoes, milk, salt and pepper (to taste) until a few small lumps remain add in vegetables and mix well.
Fill each potato skin shell with whipped veggie mix, top with cheese and bake at 350º for 10 minutes. Garnish with Chives and Bacon Bits
(These can also be made ahead of time and add 10 more minutes to last baking)
1/2 lb large white Mushrooms
4 slices favorite smoked bacon
3 Green Onions – chopped tiny use greens
1/2 tsp worcestershire sauce
1 tsp Butter
Brown Bacon (don’t overcook, it will continue to cook in broiler) and chop small add onions, butter and sauce. Mix and place a drop into the cap of each mushroom.
Broil mushrooms until bubbly and bacon is fully cooked. Sprinkle with parm cheese.