|10 oz. Fresh Spinach|
|¼ Lb. Mushrooms, Thinly Sliced|
|1 Small Red Onion, Peeled and Thinly Sliced|
|8 Slices Bacon, Cut into 1-inch Pieces|
|2 Tsp. Dijon or Prepared Spicy Brown Mustard|
|2 Tsp. Sugar|
|2 Tsp. Red Wine Vinegar|
|1 Tsp. Worcestershire Sauce|
|3 Tbsp. Lemon Juice|
- Trim the spinach of coarse stems and discard blemished leaves. Wash spinach, then pat the spinach dry with paper towel, tear into bite-size pieces, and put into a large serving bowl along with the mushrooms and onion. Set aside.
- Cook the bacon in a skillet over medium high heat until crisp. Drain bacon on paper towel. Pour off all but 5 Tbsp. of the bacon drippings. Reduce the heat to low.
- Add the Dijon mustard, sugar, red wine vinegar, Worcestershire sauce, and lemon juice to the drippings. Stir to mix well.
- Pour the dressing over the salad, crumble the bacon over it, and toss thoroughly.
Serves: 4-6 Persons
RECIPE OF MEL, JUNE 2004