Monday, February 13, 2012

Hot Bacon and Spinach Salad

This is good enough to serve to company.
 
¾ pound fresh spinach
1 pound fresh mushrooms, sliced
1 small red onion, thinly sliced
8 slices bacon, cut in ¼ inch pieces
¾ cup white vinegar
3 T. sugar
¼  t. salt
¼ t. pepper
1 T. cold water
1 T. cornstarch
1/3 c. seasoned croutons
  1. Wash spinach and remove stems.
  2. Tear leaves into small pieces and drain well.
  3. Separate onion into rings.
  4. Put vegetables into a large salad bowl and toss lightly.
  5. Cover with a damp paper towel and refrigerate.
  6. Pan fry bacon until crisp, reduce heat, and add vinegar, sugar, salt and pepper. Simmer for 5 to 7 minutes.
  7. Blend cold water into cornstarch to form a paste and gradually add to dressing, stirring well.
  8. Cook until mixture thickens.
  9. Pour over vegetables and toss lightly.
  10. Garnish with croutons and serve immediately.