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My Mother's Cooking - Spinach Salad with Warm Bacon Dressing
Spinach Salad with Warm Bacon Dressing
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Spinach Salad with Warm Bacon Dressing
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My mother never actually made this salad. Instead, I first learned about it from one of her sisters, living in Milwaukee, who was married to a man of German descent.
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On one of our visits to see her, we happened to stay overnight. I don’t recall what we had for supper that night except for the simple lettuce salad with the warm bacon dressing that she served with it. It was love at first taste.
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Since then, whenever I eat in a German restaurant, I will order their salad with the warm bacon dressing. I quickly discovered that the warm bacon dressing more often than not came on a spinach salad with wedges of hard-boiled egg and perhaps a thin slice of red onion.
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The nice thing about this warm bacon dressing is that it can be used on a variety of salads. Any mixture of spinach and various lettuces can be used. You can even use it on your favorite tossed salad in place of oil and vinegar. It is the basis for most German potato salads and I believe that it would work well on most pasta salads, for example those made with tuna or ham. The possibilities are almost endless.
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Spinach Salad
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Difficulty:
Easy
Preparation Time:
30 Minutes
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Ingredients:
8 Oz. of Fresh Baby Spinach
8 Oz. of your favorite Lettuce (Iceberg, Leaf, Boston, Bib, Romaine, etc.)
3 Scallions trimmed and cut into ¼ inch pieces
4 Strips of bacon cut into ¼ inch pieces
4 Hard Boiled Eggs cut into four wedges each
3 Tablespoons Red Wine Vinegar
1 Teaspoon of Sugar
½ Teaspoon of Salt
4 Thin Slices of Red Onion (optional)
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Preparation:
1. Wash the spinach and the lettuce leaves and dry them on paper towels. Do not refrigerate.
2. Boil the eggs for 15 minutes and place them in cold water.
3. In a small frying pan or saucepan, cook the bacon until it is crisp and remove it with a slotted spoon.
4. Add the vinegar, sugar, and salt to the melted bacon fat and mix well with a whisk or a wooden spoon. Taste the mixture and add a little salt or sugar if needed.
5. Remove the pan from the heat and stir in the chopped green onion. Do not cook it any farther.
6. Then place the spinach and lettuce in a large bowl and pour the warm dressing over it. Toss immediately.
7. Distribute the mixture evenly on four salad plates and sprinkle the crisp bacon over them.
8. Garnish the plates with the wedges of hard cooked egg and the thin red onion rings and sprinkle them with freshly ground black pepper.
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Spinach salad with Warm Bacon Dressing
Spinach Salad with Warm Bacon Dressing
A Different Spinach Salad
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