Spinach Salad Recipe
- 1 pound fresh spinach
- 2 tablespoons vinegar
- 1/4 cup olive oil
- pinch of sugar
- salt and pepper
- 1 avocado, diced
- 8 slices bacon
- 2 hard-cooked eggs, chopped
Directions for Spinach Salad:
Wash and trim spinach; pat dry with paper towels. Combine vinegar, oil, sugar, salt, and pepper in large bowl; add avocado cubes, coating well with the dressing. Fry bacon until crisp; drain and reserve drippings. Break bacon into large pieces; toss spinach, chopped eggs, and bacon with avocado and dressing. Pour 3 to 5 tablespoons bacon drippings over the salad. Toss spinach salad again and serve immediately.
Spinach bacon salad serves 4.
Few weeks ago my friend Michele Deammer gave me a bag of spinach from her wonderful vegetable garden in Midtown and her recipe.I made this dish and it was very good. Thanks Michele.
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My friend Zhanna Chernobelskaya is one our neighbors from Russia. She likes dill and here is her recipe:
Russian Winter Salad
Potatoes 4
Large eggs 6
Carrots 4
Dill pickles 6
Green peas 1 can
Apples 2
Dill
Mayonnaise 1 cup
Pinch of salt
Black ground pepper
Cook the potatoes in their jackets in lightly salted water. When the potatoes are cooked and cool enough to handle, peel and cut into ¼ in thick slices, and drop them into a bowl. Then cut the cooked carrot and hardboiled eggs, drop them into a bowl. Add chopped pickled dill, chopped and peeled apples, and a can of green peas.
Gently toss together with mayonnaise mixture, salt and pepper to taste.
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I love asparagus and I went to 17 Street Market, got 1 pound.
From website I got this wonderful recipe. It’s very easy to prepare.
Asparagus with Bacon Dressing
- 4 slices bacon, diced
- 1/2 medium onion, finely chopped
- 1/4 cup vinegar
- 1/4 cup water
- 2 teaspoons sugar
- 1 pound asparagus, trimmed and cooked just until tender
Brown bacon in a skillet until crisp. Add onion, and cook until tender; drain well. Add vinegar and water; bring to a boil. Remove from heat, and stir in sugar. Pour dressing over asparagus, and serve warm.
Serves 4.