Popeye's favorite. You've probably noticed by now -- I love to keep my vegetarian friends in mind for most of our recipes. However, this one just isn't the same without the eggs and bacon.
1 bag spinach, cleaned and torn into bite-sized pieces, stems removed
1 small red onion, thinly sliced
3 hard-boiled eggs, cut into wedges
6 slices bacon, cooked and crumbled *
Dressing:
1/2 cup olive oil
1/3 cup vinegar (any kind of vinegar works -- white, red wine, cider,)
3 tablespoons sugar
1 tablespoon Dijon mustard
1 teaspoon celery seeds
1/2 teaspoon salt
Place torn spinach into a large salad bowl. Arrange onions, eggs and bacon on the spinach.
Whisk together the dressing ingredients and pour half of the dressing over the salad. Gently toss to mix well and thoroughly coat. Add additional dressing according to your taste preference.
To cut back on the grease, you can cook the bacon in the microwave. Lay the strips on a paper towel-lined microwaveable plate. Cover with more paper towels. Cook for about 3 minutes, then flip bacon over and cook 2 or 3 minutes more.
Faith Heinauer's "Cooking FUNdamentals"
Thursday, October 19, 2000
