Recipe courtesy of Celeste Podojil
1 bag of spinach
1 pound of sliced mushrooms
1 pound of bacon
Red wine vinegar
Coat a frying pan with about 1-2 tablespoons of olive oil and crushed black pepper.
Slice bacon into 1 inch pieces and cook until just shy of crispy.
Drain bacon if you cook in batches, do not drain bacon grease.
Put spinach and mushrooms in big bowl.
Add bacon back to pan, turn heat off however leave pan on burner.
Add about 1/3-1/2 cup of vinegar to pan with bacon grease
(dressing will let off some very strong fumes at first, stand back as you add vinegar).
Immediately after you add vinegar pour over salad and cover salad with frying pan for about 2 minutes.
This will wilt spinach and will warm the salad.
Return to Recipes