My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, February 9, 2010

Old Time Spinach Salad

I'm always searching around for a new recipe for this or that. What's wrong with the old recipes! This is the spinach salad of my childhood. It is still my favorite, even though many new fancy, health -obsessional versions are now found on restaurant menus. It is just plain pretty, with the white and golden flecks of the eggs against the green leaves.

I know certain times of the year you have to resort to the spinach in a bag when we live in a fresh produce deprived area. I don't care if the bag does say "prewashed", wash it again. You don't know who prewashed it, or how.

Old Time Spinach Salad
4 servings

1 bunch of fresh spinach
1 hard-boiled egg, chopped
1/3 cup olive oil or salad oil
3 tablespoons red wine vinegar
1 clove of fresh garlic, minced
4 slices of bacon, fried, and crumbled
Salt and pepper to taste

If you have fresh out of the garden spinach, remove the stems and roots. Wash well. Drain and lightly pat dry with a towel. Tear the leaves into bite size pieces, and chill in a plastic bag or dish towel. Just before serving, mix the oil, wine vinegar, salt and pepper in a salad bowl. Add spinach and toss until coated. Next add the bacon and egg, and give another light toss to blend.

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