Salads:

Wilted Spinach and Bacon Salad

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Ingredients

1 pound fresh, young spinach leaves
8 ounces bacon
1-1/2 tablespoons vegetable oil
4 tablespoons red wine vinegar
4 tablespoons water
4 tablespoons sugar, raw
1 teaspoon dry mustard
Salt & pepper
8 green onions, thinly sliced
6 radishes, thinly sliced
2 hard boiled eggs, peeled and coarsely chopped

Instructions

Remove any coarse stalks from the spinach leaves and rinse well. Put spinach leaves in large salad bowls. Fry bacon strips in the oil until crisp and brown. Remove bacon with tongs and drain bacon to paper towels. Chop bacon and set aside. Combine vinegar, water, sugar, mustard, salt and pepper in a bowl. Add to fat in frying pan. Bring dressing to a boil, stirring. Pour hot dressing over spinach leaves. Sprinkle on the bacon, spring onions, radishes and eggs. Toss. Serve immediately. Makes 6 servings.

Susan Gullstrand
Galesburg