Spinach and Bacon Salad

Handbook of Holiday Cuisine, 1970

30 minutes — 6 Servings Print RecipeEmail Recipe

Ingredients

1	pound	young spinach
6	slice	bacon
1		garlic clove (crushed)
4	slice	bread (cubed)
1⁄2	cup	olive oil
2	tablespoon	lemon juice
1⁄2	teaspoon	sugar
1⁄4	teaspoon	dry mustard
1⁄4	teaspoon	salt
1⁄8	teaspoon	pepper

Instructions

Remove stems from spinach, washed leaves and dry thoroughly. Shred coarsely. Fry bacon until crisp, drain well and crumble. Set aside. In fact remaining in skillet, sauté garlic clove, and and break cubes. When croutons are crisp-brown, drain on paper towels. Set aside.

Combine olive oil, lemon juice, sugar, dry mustard, salt and pepper. Mix well and pour over dried spinach greens in serving bowl. Toss to coat greens. Top Salva crumbled bacon and croutons. Toss again just before serving.

Notes

This salad may also be prepared hot. Prepare spinach as for cold version above, and combine lemon juice and seasonings, ommitting olive oil. Set aside. Sauté bacon, drain and crumble. Sauté garlic in breadcrumbs 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. Serve immediately.

Spinach and Bacon Salad

Ingredients

Instructions

Notes

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