Spinach and Mushroom Salad

Name: Spinach and Mushroom Salad
Yield: 6 servings
Cuisine: United States
Ingredients: 1 bunch of scallions, washed, trimmed and sliced; ¼ pound mushrooms, sliced; 6 slices of lean bacon, broiled until crisp; 10 ounces fresh spinach; ¾ teaspoon salt; 6 tablespoons olive oil; ⅛ teaspoon dry mustard; 1 garlic clove, finely minced; ¼ teaspoon sugar; ⅛ teaspoon freshly ground black pepper; 1 egg yolk; 2 tablespoons lemon juice

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

10 ounces fresh spinach
6 slices of lean bacon, broiled until crisp
1

Americas
United States
New York
Gluten-free

Method

Trim and thoroughly wash the spinach. Dry carefully in a towel. Place spinach in a salad bowl.
Crumble the bacon over the spinach and add the scallions and mushrooms. Chill.
Combine the dressing ingredients; blend well; chill. Use to dress the salad.