Yield: 8 Servings
|4 ounces||Pancetta (or country-style bacon)|
|½ cup||Onion; finely chopped|
|¾ cup||White vinegar|
|8 cups||Torn fresh spinach (up to)|
|3 cups||Sliced fresh mushrooms|
|1 cup||Sliced red onion|
|⅓ cup||Chopped walnuts|
|1||Hard-boiled egg; chopped, for garnish|
Date: Fri, 09 Feb 1996 20:23:47 EST From: AKSC87A@... (MARY JO KNAPPER) Cook bacon and onion on med. heat until the onion is tender and bacon is crisp. Drain off fat.
Combine vinegar, cornstarch and sugar. Add to skillet. cook and stir until bubbly. Cook and stir 2 min. more. Keep warm until serving time or refrigerate, cover and reheat before serving.
Combine spinach, mushrooms, red onion and nuts in large salad bowl; toss gently. Add warm bacon mixture and toss. Garnish each serving with some of the chopped egg.
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