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Gigi’s Wilted Spinach with
1/4 cup red wine vinegar
2 tablespoons brown sugar
1 1/2 teaspoons dry mustard
1 teaspoon Worcestershire
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried tarragon, crumbled
1 cup vegetable oil
Salt and freshly ground pepper to taste
4 bacon slices, chopped
8 ounces smoked turkey,
cut into thin strips
2 bunches fresh spinach
1 medium red onion, sliced
8 ounces fresh mushrooms,
trimmed and sliced
Croutons of your choice
In a medium bowl whisk together the vinegar, brown sugar, dry
mustard, Worcestershire, thyme and oregano. Gradually whisk in
to taste with salt and pepper.
Cook the bacon in heavy large skillet over medium high heat until
Transfer bacon to paper towels and drain. Pour off drippings
Add the turkey strips to the skillet and heat through.
2/3 cup dressing
to the skillet and heat until it is just warm.
bacon. Stir over low
heat until warm.
Stem, trim and wash spinach well. Spin until very dry. Separate
onion into rings. Place the spinach in a large bowl. Top
mushrooms and croutons. Pour the skillet mixture
the salad ingredients,
tossing to coat well. Pass the remaining
separately. Serves 6.
Spinach, Mushroom, and Bacon
Salad P. J. Clarke's
Spinach Salad with
Spinach, Pear and Green Bean Salad
with Riesling Dressing
Salad with Sesame Dressing
Warm Black-Eyed Peas with Bacon and
Red Onion Vinaigrette
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