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| 4 x ca. 30 g | Pancetta (or country-style bacon) |
| 1/2 Tasse | onion finely chopped |
| 3/4 Tasse | white vinegar |
| 2 Teelöffel | cornstarch |
| 1 Teelöffel | sugar |
| 8 Tasse | Torn fresh spinach |
| 2 | (up to) |
| 3 Tasse | mushrooms sliced fresh |
| 1 Tasse | red onion sliced |
| 1/3 Tasse | walnuts chopped |
| 1 | Hard-boiled egg; chopped, for garnish |
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Cook bacon and onion on med. Heat until the onion is tender and bacon is crisp. Drain off fat.
Combine vinegar, cornstarch and sugar. Add to skillet. Cook and stir until bubbly. Cook and stir 2 min. More. Keep warm until serving time or refrigerate, cover and reheat before serving.
Combine spinach, mushrooms, red onion and nuts in large salad bowl; toss gently. Add warm bacon mixture and toss. Garnish each serving with some of the chopped egg.
From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,
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