Chef Mary Stodola/Culinary Consultant

Wednesday, January 9, 2002 - Recipe #2843

Chef Mary's Spinach Salad:

6 strips of bacon

½ c water

1 c red wine vinegar

1 ¼ c sugar

2 T bacon grease

1 lb Fresh baby spinach

1 ½ c red cabbage, shredded

4 hard boiled eggs, chopped

2 Roma tomatoes, quartered

2 green onions, chopped

1 c fresh mushroom, sliced

Directions: Sauté the bacon until crispy and reserve the bacon grease. Crumble the bacon and set aside. In a small saucepan heat together the water, wine vinegar, sugar and bacon grease. Simmer for 5 minutes and set aside to cool. Assemble the salad by tossing ½ cup of the dressing with the spinach. Mound the spinach on the center of the plate. Follow with the shredded cabbage, chopped boiled egg, tomatoes, green onion and sliced mushrooms. Drizzle salad with additional dressing as needed.

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