Spinach And Bacon Salad
|Young spinach||1 Pound|
|Garlic||1 Clove (5 gm)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Tablespoon|
|Dry mustard||1⁄4 Teaspoon|
Remove stems from 1 lb. young spinach, wash leaves and dry thoroughly.
Fry 6 slices bacon until crisp, drain well and crumble.
In fat remaining in skillet, saute 1 garlic clove, crushed, and 4 slices bread, cubed.
When croutons are crisp-brown, drain on paper towels.
Combine 1/2 cup olive oil, 2 tablespoons lemon juice, 1/2 tea spoon sugar, 1/4 teaspoon each dry mustard and salt and 1/8 teaspoon pepper.
Mix well and pour over dried spinach greens in serving bowl.
Toss to coat greens.
Top salad with crumbled bacon and croutons.
Toss again just before serving.
Note: This may be served hot too.
Prepare spinach as for cold version, then combine lemon juice and seasonings, omitting olive oil.
Saute bacon, drain and crumble.
Saute garlic and bread cubes and drain.
To remaining bacon fat, add lemon juice and seasonings, bring quickly to a boil and pour over shredded spinach.
Top with bacon and croutons and toss well.