Spinach and Bacon Salad


12 slices bacon

4 (1-ounce) slices Fresh bread, cut into cubes

6 cups fresh spinach leaves

1 small head radicchio, separated into leaves

1/2 cup sliced green onions

3 ounces goat cheese

1/3 cup red wine vinegar

1/3 cup vegetable oil

1 tablespoon sugar

3/4 teaspoon dry mustard

1/4 teaspoon salt

1/4 teaspoon pepper


Cook bacon in large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.

Cook bread cubes in drippings over medium-high heat, stirring constantly, until crisp. Remove croutons from skillet, using a slotted spoon; drain on paper towels, and set aside.

Arrange spinach, radicchio, and green onions evenly on 6 individual salad plates. Cut goat cheese into 12 slices; cut into decorative shapes, if desired. Top each salad with 2 slices of goat cheese.

Combine vinegar and remaining ingredients in a small jar; cover tightly, and shake vigorously to blend. Pour vinegar mixture evenly over salads; top evenly with reserved bacon and croutons.

Yield: 6 servings

Light & Delicious 1994 Recipe

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