St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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SPINACH SALAD - Georgianna's
4 servings

Cook in a skillet over medium-high heat until crisp:
  4 slices bacon
Drain on paper towels and crumble.  Combine well:
  1/4 cup cider vinegar or veinegar of your choice
  2 tablespoons olive or vegetable oil
  2 teaspoons yellow mustard seeds (optional)
  2 teaspoons minced fresh parsley; 
    or a combination of other fresh herbs
  1 teaspoon grated onion
  1 teaspoon sugar

Place in a salad bowl:
  1 large bunch young spinach, trimed, washed and dried

Pour the dressing over the spinach and toss well.
Sprinkle with the crumbled bacon and garnish with:
  2 or 3 hard-boiled eggs, sliced into rounds
Serve immediately.

WARM SPINACH SALAD

Prepare Spinach Salad, above, 
substituting 2 tablespoons of the bacon drippings for the oil if desired.  
Heat the dressing until just before it begins to boil and pour over the spinach greens.  
Garnish with the hard-boiled eggs and crumbled bacon and serve immediately.

The All New All Purpose Joy of Cooking
Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker
Scribner, 1997

From: Georgianna Henry 
Date: Mon, 17 Dec 2001 
Subject: Re: Hot Bacon Sweet-Sour Dressing