Thursday, April 19, 2012

Spinach Salad with Creamy Lemon Vinaigrette

Do you cook the same few recipes on automatic pilot, night after night? Or grab deli meals? Or worse - reheat fast foods? Step out of the box! You deserve better than same-old, same-old - and you certainly deserve better than foods loaded with sodium, sugar, multi-syllabic additives, and fat! Experimenting with new foods, new tastes, and new recipes can be a lot of fun - and a lot healthier than eating factory-prepared foods. This excellent Spinach Salad with Creamy Lemon Vinaigrette is very different from the Spinach Salad with Feta and Almonds I posted April 17th. Try it! It’s excellent! In fact, its another of my favorite recipes!
Spinach Salad with Creamy Lemon Vinaigrette:
To Prepare the Salad:
12 c. (12 oz. or 340 g) loosely packed baby spinach
6 slices cooked, crumbled bacon
⅔ c. sweet, mild onion, slivered (or ⅓ c. red onion, if you prefer your onion sharp) 
1-½ c. thinly sliced mushrooms
Toss together with Creamy Lemon Vinaigrette. Serve at once. Yields 8-to-10 portions.
To Prepare Creamy Lemon Vinaigrette:
2 tbsp. lemon juice
⅓ c. olive oil
¼ tsp. salt
¼ tsp. pepper
1 clove garlic, crushed
¼ tsp. dry mustard
5 drops hot sauce
1 egg yolk
Shake dressing ingredients together in a small jar. 

Sliver onions
Prepare to slice mushrooms and cook bacon
Measure washed, dried, stemmed spinach

Add all to work bowl, tossing with Creamy Lemon Vinaigrette

Start with scant dressing, gradually adding more

Transfer to serving bowl, serving at once

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