Spinach Salad Scherzo from of Pipes and Pans A Musical Cookbook by the Des Moines Symphony
Thursday, July 28, 2011
You can toss this salad together in quick time by preparing the spinach and dressing in advance. Makes 4 to 6 servings 1 pound fresh young spinach 4 slices bacon, snipped 1/3 cup chopped onion 1/4 cup water 3 tablespoons cider vinegar 3 tablespoons lemon juice 1 teaspoon salt 1 teaspoon dry mustard 1 ripe avocado, peeled and cubed 1/2 pound fresh mushrooms, sliced Wash and pick over spinach, removing stems. Pat dry and place in a serving bowl. Cover and refrigerate. Fry bacon till crisp; remove to a paper towel to drain. Saute onion in bacon drippings till soft but not brown. Add water, vinegar, lemon juice, salt and mustard. Bring to a boil. Remove from heat and set aside. When ready to serve, sprinkle bacon, avocado and mushrooms over spinach. Reheat dressing; pour over salad. Toss and serve immediately.