Spinach and Bacon Salad

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30 minutes 6 Servings Print RecipeEmail Recipe


1poundyoung spinach
1 garlic clove (crushed)
4slicebread (cubed)
1⁄2cupolive oil
2tablespoonlemon juice
1⁄4teaspoondry mustard


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.


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.

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