Spinach and Bacon Salad

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • pounds fresh spinach
  • 3 tablespoons wine vinegar
  • 5 tablespoons peanut oil
  • 5 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 2 teaspoons Dijon or Düsseldorf mustard
  • 1 small garlic clove, finely minced
  • ½ cup chopped parsley
  • 8 slices of bacon


    1. Trim off and discard any tough stems or bruised spinach leaves. Wash the spinach thoroughly in several changes of cold water. Drain and shake off excess water or pat with paper towels.

    2. Combine the vinegar, oils, salt and pepper to taste, mustard, garlic and parsley. Blend well.

    3. Cut the bacon into small cubes and fry until crisp. Drain on paper towels. Crumble it.

    4. When ready to serve, toss the spinach with the dressing and sprinkle with the crumbled bacon.