Ingredients
-
1/2
-
4 - 8
-
1
-
4
-
2
-
1
-
1/2
-
1/4
-
-
-
-
-
-
-
Directions
Spinach, Bacon & Mushroom Salad, The evening before our oldest son was born, I made a big bowl of this–a friend had told me that spinach was full of Vitamin K, which was supposed to help with nosebleeds which I’d been having. Even though my water had already broke, I went ahead and ate supper–figuring a first baby would take its time showing up. And I was right—it was almost exactly 24 hours later before he was born. The following year, we had this for his birthday dinner along with Spaghetti Alla Carbonara–which was “leftovers” for supper the night before he was born. That started a family tradition, so when each of our children was born, we made a note of our dinner menu–so their birthday dinners are very special!, Just what I was looking for! Sauteed some mushrooms in the bacon drippings and removed them to the salad before adding the vinegar mixture to the pan for the dressing. Threw in a sliced avocado because it needed to be used. Mmmm, fabulous dinner. Thanks.
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Steps
|
1
Done
|
In a Heavy Skillet, Fry Bacon; Crumble & Set Aside; Reserve 2 T. Drippings. |
|
2
Done
|
While Bacon Is Frying, Mix Greens With Onion in a Large Serving Bowl. |
|
3
Done
|
to Drippings in Skillet, Add Remaining Ingredients; Bring to a Boil, Stirring Constantly to Bring Up the Fond. |
|
4
Done
|
Drizzle Dressing Over Greens in Bowl; Toss Gently. |
|
5
Done
|
Garnish With Eggs, Radishes, and Mushrooms. |
|
6
Done
|
Serve Immediately. |
