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Fairmont Spinach Salad for Two

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  • 1 pk Fresh spinach
  • 5 Strips bacon
  • 2 tb Olive oil
  • 3 tb Red wine vinegar
  • 1 ts Worcestershire sauce
  • 1 ts Dijon mustard
  • 2 ts Sugar
  • 1 ts Herb mixture (rosemary; tarragon and oregano)
  • Black pepper to taste


Wash and dry spinach. Remove stems; place in bowl. Cut bacon into 1 inch pieces. Crisp in saucepan. Drain grease. Add herb mixture to bacon; mix well. Add oil, vinegar, Worcestershire sauce, mustard and sugar; mix well. Allow to heat up. Add pepper to taste from pepper mill. Pour hot dressing over salad; cover with pan and let steam for approximately 15 seconds. Toss salad; dish out and pour remaining dressing with bacon over salad.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,