Spinach Salad
Chef Thom
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This is a little different from the normal spinach salad.
It is one of the recipes I used when I worked at the Albany Country Club.
It uses a hot dressing that is flat out delicious.
Serve this with dinner next time and I guarantee it will be a big it.
6 slices bacon
3/4 cup vinegar (cider or white)
3 Tablespoons salad oil
4 1/2 teaspoons sugar
3/4 teaspoons salt
1/2 teaspoon dries tarragon leaves, crushed
Dash freshly ground black pepper
3/4 cup chopped celery
3 tablespoons sliced green onion
1 1/2 pounds fresh torn spinach (with veins removed)
6 medium oranges, peeled and cut into bite size pieces
In a large skillet, cook the bacon until it is crisp.
Drain and reserve 2 tablespoons of the bacon drippings.
Crumble the bacon and set aside.
Stir vinegar, oil, sugar, salt, tarragon, and pepper into reserved drippings.
Bring to boil.
Add chopped celery and green onions cook until celery is tender about 10 minutes.
Add oranges and crumbled bacon to spinach, toss lightly.
Just before serving add dressing to salad and toss.
