A crunchy, colorful, and satisfying salad. The ingredients, simple and easy to prepare, create a finished salad that will complement any menu.
1 large bunch fresh spinach
2 tablespoons vegetable oil
2 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon sugar
1 teaspoon Dijon mustard
1/8 teaspoon salt
Dash freshly ground pepper
6 ounces {4-5 slices} thick bacon
6 ounces jicama, cut in 1" long julienne
2 ounces Swiss cheese, grated
1 cup thinly sliced red cabbage
Wash the spinach and refrigerate until ready to use.
Combine the vegetable oil, olive oil, vinegar, sugar, mustard, salt, and freshly ground pepper. Mix well. Chill until ready to use.
Slice the bacon into 1/4-inch pieces and cook until crisp but not overly brown. Drain on paper towels and set aside.
Tear the washed spinach into a serving bowl. Add the bacon, jicama, Swiss cheese, and red cabbage. Toss to combine. Stir the dressing and toss with the salad. Mix well. Arrange on serving plates and serve immediately.
Serves 6-8.
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