Yield: 8 To 10
| Measure | Ingredient |
|---|---|
| 1 pack | (10-oz) Fresh Spinach |
| 1 \N | Head Fresh Lettuce; Torn into Bite Size Pieces |
| 1 large | Bunch Watercress; Stems Removed |
| ½ cup | Fresh Parsley; Finely Chopped Heads |
| 2 larges | Stalks Celery; Thinly Cut |
| 2 \N | Cloves Garlic; Crushed |
| ½ teaspoon | Salt |
| ½ teaspoon | Lemon Rind; Finely Grated |
| ½ teaspoon | Celery Seed |
| ¼ teaspoon | Paprika |
| 2 tablespoons | Tarragon Vinegar |
| ½ cup | Olive Oil or Low-Saturated Fat Salad Oil |
| 1 tablespoon | Heavy Cream |
| 6 slices | Turkey Bacon; Crisply Fried; Drained and Crumbled |
Today's salad recipe is fantastic with a soup for lunch or as a starter for dinner. This is our final recipe as On The Lighter Side of Cooking theme finishes today and we get ready to head to the Souper Bowl! You may creatively add any of your favorite ingredients to this salad. It's just fine as it is, but if you like a little grated cheese, a couple of olives or a sliced tomato, heap it on. It just adds to the color and flavor of your soon-to-be-favorite salad.
Wash the greens and shake them dry in a clean towel. Place into a large bowl with the sliced celery. Cover bowl and chill until very crisp, at least 30-minutes. Cook bacon in a frying pan until crisp. Drain, crumble when cool and set aside.
Combine all remaining ingredients less the turkey bacon in a jar with a tight fitting lid. Shake the mixture well and pour over spinach, lettuce and celery. Toss lightly and sprinkle with bacon bits. Serve immediately.
Add croutons is desired.
Posted to dailyrecipe@... by The Cook & Kitchen Staff <dailyrecipe-owner@...> on Jan 16, 1998