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| 1 | Bag (10-oz) fresh spinach |
| 6 Scheibe | Bacon; cut crosswise in julienne strips |
| 2 | Scallions; washed and sliced thin (include some tops) |
| 1/2 Tasse | red wine vinegar |
| 2 Esslöffel | ketchup |
| 1/2 Teelöffel | salt |
| 1/8 Teelöffel | pepper |
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Sort spinach carefully, removing blemished leaves and coarse stems; wash in a colander under cold running water. Pat dry on paper toweling, then place in a large salad bowl. Brown bacon in a skillet and drain on paper toweling. Stir-fry scallions in drippings 5-8 minutes until tender, mix in remaining dressing ingredients, and heat, stirring, about 5 minutes. Pour hot dressing over spinach and toss well. Sprinkle in bacon crumbles, toss again, and serve.
Recipe is from _The New Doubleday Cookbook_ by Jean Anderson and Elaine Hanna.
Eat-L Digest 24 July 96
From the Eat-L recipe list. Downloaded from Glen's Mm Recipe Archive,
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