Cider Thyme Vinegar
Glenda Brown
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La Belle Cuisine - More Salad Recipes

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"To cook is to create. And to create well...is an act of integrity, and faith."

Wilted Spinach with Smoked Turkey and Mushrooms

"To make a good salad is to be a brilliant diplomat - the problem is entirely the
same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

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Friday, November 10, 2006

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Gigi’s Wilted Spinach with Smoked Turkey
and Mushrooms

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 oil. Season to taste with salt and pepper.
Cook the bacon in heavy large skillet over medium high heat until crisp. Transfer bacon to paper towels and drain. Pour off drippings from skillet. Add the turkey strips to the skillet and heat through. Add 2/3 cup dressing to the skillet and heat until it is just warm. Add the bacon. Stir over low heat until warm.
Stem, trim and wash spinach well. Spin until very dry. Separate the sliced onion into rings. Place the spinach in a large bowl. Top with onion rings, mushrooms and croutons. Pour the skillet mixture over the salad ingredients, tossing to coat well.  Pass the remaining dressing separately. Serves 6.
 

Featured Archive Recipes:
Spinach, Mushroom, and Bacon Salad P. J. Clarke's
Warm Spinach Salad with Honey-Mustard Dressing
Spinach, Pear and Green Bean Salad with Riesling Dressing
Smoked Turkey Salad with Sesame Dressing
Warm Black-Eyed Peas with Bacon and Red Onion Vinaigrette
 

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