Spinach Salad With Bacon & Apples
|Spinach||2 1⁄2 Bunch (250 gm) (2 Large Bunches)|
|Sliced almonds||1⁄3 Cup (5.33 tbs)|
|Olive oil/Salad oil||1⁄4 Cup (4 tbs)|
|Tarragon wine vinegar/White wine vinegar||3 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Red skinned apple||1 Large|
|Sliced green onion||3 Tablespoon|
Remove and discard tough spinach stems; wash leaves, drain well, and chill for at least 2 hours.
Meanwhile, in a frying pan over medium heat, cook bacon until crisp; drain (reserving 1 tablespoon drippings), crumble, and set aside.
Place almonds in remaining bacon drippings and saute until lightly browned (about 3 or 4 minutes); lift from pan and set aside.
Combine oil, vinegar, salt, sugar, mustard, and pepper; blend well.
Core and dice apple.
Break spinach into bite-size pieces and place in a large bowl; add onion, apple, and almonds.
Pour dressing over salad and toss gently.