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Wilted Spinach and Mushroom Salad

Recipe for October 21, 2007

Here’s a wonderful salad that takes advantage of the last of the season’s spinach crop.  For a dinner saluting our vendors pair it with trout* or a beef roast*, and select a side dish from an array of the following vegetables*; eggplant, potatoes, green beans, broccoli, beets, cabbage, kohlrabi or carrots (depending on the weather and availability).  Don’t forget to include some specialty breads* and cheeses*.

  • ½ pound bacon, diced          
  • ½ cup sliced scallions           
  • 4 tablespoons lemon juice          
  • Salt and pepper
  • 1 pound washed and trimmed spinach*
  • 1 pound thinly sliced fresh mushrooms
  •  2 tablespoons salad oil, not olive

Cook bacon until crisp.  Remove; add scallions and sauté until soft.  Add lemon juice and salad oil.  Pour over spinach and mushrooms.  Toss in bacon and correct seasonings.  This is a good basic salad using spinach as the greens.

From Helen Corbitt’s Cooks for Company

*Available at he Old Cheney Road Farmers’ Market