Monday, 22 September 2014


Spinach Salad with Garlic Dressing
8 ounces bacon
3/4 cup olive oil
1/4 cup red wine vinegar
Pinch salt and pepper
1 clove garlic, minced
1 pound leaf spinach, tough stems removed
8 ounces mushrooms, thinly sliced
In a medium skillet, cook the bacon over medium-high heat until just crisp. Drain on paper towels and crumble when cool enough to handle. Set aside.
In a small bowl, whisk together the oil, vinegar, salt, pepper and garlic.
Wash the spinach leaves very well and spin dry. Tear the leaves into small pieces and place in a medium salad bowl. Add the mushrooms and bacon, and toss to combine. Pour 2/3 cup of the dressing over the salad (reserve the rest for another use) and toss again. Serve immediately.*Foodnetwork*