Fairmont spinach salad for two
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Fresh spinach |
| 5 | Strips bacon | |
| 2 | tablespoons | Olive oil |
| 3 | tablespoons | Red wine vinegar |
| 1 | teaspoon | Worcestershire sauce |
| 1 | teaspoon | Dijon mustard |
| 2 | teaspoons | Sugar |
| 1 | teaspoon | Herb mixture (rosemary; tarragon and oregano) |
| Black pepper to taste | ||
Directions
Wash and dry spinach. Remove stems; place in bowl. Cut bacon into 1 inch pieces. Crisp in saucepan. Drain grease. Add herb mixture to bacon; mix well. Add oil, vinegar, Worcestershire sauce, mustard and sugar; mix well.
Allow to heat up. Add pepper to taste from pepper mill. Pour hot dressing over salad; cover with pan and let steam for approximately 15 seconds. Toss salad; dish out and pour remaining dressing with bacon over salad.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .