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| Spinach Salad |
For the salad :
2 10-ounce package ready-cut fresh spinach, stems trimmed, torn into bite-sized
pieces
7 hard boiled eggs, peeled and rough chopped
6 plum tomatoes, trimmed and quartered
1 small red onion, sliced paper thin
For the dressing
Water, rather than oil, serves as the counterpoint to vinegar in this rich and savory
dressing. This is also wonderful spooned over shredded Napa cabbage or cooked
fish or cauliflower, or tossed with boiled sliced potatoes. You can also use your
favorite ready-made spinach salad dressing or sweet and sour dressing.
1/2 pound bacon
1/4 cup water
1/4 cup cider vinegar
Methods
In a large skillet cook bacon over moderate heat until crisp and with tongs transfer
to
paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add water and
vinegar and simmer, whisking constantly, 1 minute. Crumble bacon and add to
dressing
with salt and pepper to taste just before using.
Layer the salad ingredients in a large bowl. Pour half the dressing on the salad and
toss to coat. Add the other half of the dressing and toss again.
Leftovers, if there are any, make a wonderful Pita bread stuffing.
2 10-ounce package ready-cut fresh spinach, stems trimmed, torn into bite-sized
pieces
7 hard boiled eggs, peeled and rough chopped
6 plum tomatoes, trimmed and quartered
1 small red onion, sliced paper thin
For the dressing
Water, rather than oil, serves as the counterpoint to vinegar in this rich and savory
dressing. This is also wonderful spooned over shredded Napa cabbage or cooked
fish or cauliflower, or tossed with boiled sliced potatoes. You can also use your
favorite ready-made spinach salad dressing or sweet and sour dressing.
1/2 pound bacon
1/4 cup water
1/4 cup cider vinegar
Methods
In a large skillet cook bacon over moderate heat until crisp and with tongs transfer
to
paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add water and
vinegar and simmer, whisking constantly, 1 minute. Crumble bacon and add to
dressing
with salt and pepper to taste just before using.
Layer the salad ingredients in a large bowl. Pour half the dressing on the salad and
toss to coat. Add the other half of the dressing and toss again.
Leftovers, if there are any, make a wonderful Pita bread stuffing.
