Friday, March 30, 2012

Spinach Salad with Cashews

I love the salad dressing with this recipe. It uses part of the drippings from the cooked bacon. Yum!

1 pound Fresh Spinach
8 slices Bacon
1 1/2 teaspoons Dijon mustard
1/2 teaspoon Sugar
1 small Onion, grated
1 cup Mayonnaise
1/4 cup Olive Oil
1/4 cup White Vinegar
1/4 cup Parmesan cheese, grated
1/2 pound Fresh Mushroom, sliced
2 cups Whole Cashews
Parmesan Cheese for topping

For dressing, fry bacon, reserving 2 tablespoons drippings. Crumble bacon and set aside. Add olive oil, vinegar and 1/4 cup Parmesan to drippings, mix well. Put mayonnaise in a separate bowl and add the bacon mixture, stirring while adding. Assemble desired ingredients for salad and dress.

Adapted from 'Good Cookin' from the Heart of Virginia' recipe by Lisa Szymczyk Ramsey


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