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Wilted Spinach Salad


3 lb. fresh spinach
1 sm. onion
6 slices bacon
2 tsp sugar
1/2 tsp. salt
1/2 tsp. dry mustard
1/2 Cup cider vinegar
freshly ground pepper

Wash and stem spinach, dry, and place in a serving bowl. Chop onion. Cook bacon until crisp, remove from pan, and crumble into bits. Discard all but 2 tablespoon bacon fat; add onion, and cook until just soft. Add sugar, salt, mustard, and vinegar. Heat until sugar is dissolved, pour over spinach, grind pepper over, toss and garnish with crumbled bacon bits.

NOTE:
If you like a thicker dressing that coats the leaves use 2 tsp. cornstarch mixed in with the sugar. Or mix together 1 egg and the sugar. Don't do both or the final dressing will be too thick.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.