Wilted Spinach Salad
yet another of my none-too-precisely measured recipes - my late husband's, 
actually. this was his special recipe. it's really great - and i speak as 
one who has an almost pathological aversion to salads, yet i devour this 
one. <g> great as a main dish with fresh sourdough bread. the dressing is 
*not* recommended for those watching their cholesterol, as it uses the 
bacon grease instead of oil. you may have to play around with the dressing 
proportions to get it just to your taste; the measurements are 
approximate. keep a proportion of something around 1/3 bacon grease to the 
total amount of apple cider vinegar. don't substitute white vinegar for 
apple cider vinegar; it's not nearly as good. you can use only spinach for 
the greens, but it's really best when you use a mix of salad greens in 
addition to the spinach, as suggested. 
1/2 lb.  bacon, or entire package if you want to be lavish
  thickcut pepper bacon is really good if you can find it)
1/2 packet  good seasons dry italian salad dressing seasoning
1/3 to 1/2 cup  apple cider vinegar
3 Tbsp  hot bacon grease
2 - 3 cup  fresh spinach leaves
1/4 head  butter lettuce and/or romaine (optional)
2 medium  fresh tomatoes, chopped
4 - 5 stalk  green onions, chopped
1/2   green, red or yellow pepper, chopped
3 - 4 large  radishes, diced
8   fresh mushrooms, chopped
fry bacon until semi-crisp; remove from pan, lay on paper towels to drain 
and let cool enough to crumble into large pieces. (if using thick-cut, 
it's easier to chop with kitchen scissors.) reserve bacon grease and keep 
hot, or reheat in microwave before mixing dressing. while bacon is 
cooking, wash and tear spinach, butter lettuce and/or romaine into 
bite-size pieces . toss with rest of chopped veggies in large bowl. add 
bacon. pour half the packet of the dry seasoning mix into a large 
coffee-mug. pour in hot bacon grease and stir well to blend. slowly add 
apple cider vinegar so it doesn't spatter, and mix well. taste and add 
more good seasons mix if needed - but do quickly, so dressing doesn't cool 
down too much. drizzle over salad and toss. serve immediately. 
(ID: 11091) Mirror: rec.food.recipes: Wed, Aug 27, 2003

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