HOT SPINACH SALAD
- 1/2 lb. (225g) bacon
- 10 oz. (300g) spinach
- 1 1/2 cups (375ml) fresh mushrooms, sliced
- 1/3 cup (80 ml) freshly grated Parmesan cheese
- 1/2 cup (125 ml) spanish onions, thinly sliced
- 1/2 cup (125 ml) croutons
- 2 grated hard boiled eggs
Dressing :
- 4 tsp. (20 ml) Dijon mustard
- 2 tsp. (10 ml) granulated sugar
- 1/4 cup (60 ml) white wine vinegar
- 2 tsp. (10 ml) Worcestershire sauce
- 1 tsp. (5 ml) seasoned salt
- 1/2 cup (125 ml) olive oil
- 2 chopped green onions
Dice the bacon and fry until crisp. Drain, reserving the drippings.
Wash the spinach and trim the leaves. Tear into bite sized pieces. Place on serving plates. Top with bacon, mushrooms, cheese, onions, croutons and eggs.
Heat 3 tbsp. (45 ml) of the bacon drippings in a saucepan. Add the mustard and sugar and bring to a boil.
Whisk in the vinegar, Worcestershire and salt.
Slowly add the oil, stirring constantly. Stir in the green onions. Pour over the salad and serve at once.
Serves 4
