I’m not a cooked spinach fan, but I do like spinach served fresh in a salad. (And I love any salad that has bacon as an ingredient!) I’m also not a mushroom gal, so I leave these out when I make it, but it’s good either way.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
In a medium skillet, cook the bacon over medium-high heat until just crisp. Drain on paper towels and, when cool enough to handle, crumble. Set aside.
Step 2
In a small bowl, whisk together the oil, vinegar, salt, garlic, and pepper. Chill and beat vigorously before using.
Step 3
Wash the spinach leaves very well and spin dry. Tear the leaves into small pieces and place in a medium salad bowl. Add the mushrooms and bacon and toss to combine. Pour 2/3 cup of the dressing over the salad (reserve the rest for another use) and toss again. Serve immediately.
From Beth
Step 4
My friend Venita shared this recipe with me. It’s a special-occasion kind of salad.
From Gwen
Step 5
I’ve tasted many of Venita’s recipes. She’s a natural when it comes to southern cooking!
