Spinach & mushroom salad
Yield: 8 Servings
Ingredients:
- 1 1/2 lb Spinach leaves fresh
- 1/4 lb Mushrooms large fresh
- 2 tb Lemon juice
- 3 tb Wine vinegar
- 3/4 c Peanut oil Salt Black pepper freshly ground
- 2 ts Mustard prepared
- 1 Garlic clove peeled/halved
- 4 Bacon slices*
Instructions:
* - cooked until crisp drained and crumbled. 1. Trim off and discard tough stems and bruised spinach leaves. Drain wrap in damp paper toweling and refrigerate until ready to use at least several hours. When ready to use spinach will be dry and crisp. 2. Trim and slice mushrooms diagonally. Place in nonmetal bowl add lemon juice and toss to blend. Cover and refrigerate until ready to use. 3. Combine remaining ingredients except crumbled bacon. Beat until blended. Refrigerate until ready to use. 4. Beat dressing just before using. 5. To serve combine spinach leaves mushrooms and dressing add crumbled bacon and serve at once.
