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  • February 2008
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Toss Up a Great Spinach Salad Tonight

I’ve never found another spinach salad like this! Spinach, red onion, bacon, peanuts and Swiss cheese tossed with a tangy and sweet Malt Vinegar Dressing, simply fabulous! The first time I had it was at a business function about 20 years ago, and everyone wanted the recipe. The ‘cook’ who brought the salad had already anticipated the requests and had preprinted recipe cards! Now 20 years later, I continue to receive the same requests each time I serve it.

Spinach Salad with Malt Dressing

1 pound spinach leaves, trimmed and washed
1 pound sliced mushrooms
1 pound bacon, cooked and crumbled
1 cup salted peanuts, chopped
1 red onion, sliced thinly and separated into rings
1/2 cup shredded Swiss or Parmesan cheese

Malt Vinegar Dressing
4 tablespoons malt vinegar
1 tablespoon fresh lemon juice
1 egg*
1/2 cup brown sugar
2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon dry mustard
1/4 cup oil

Tear spinach leaves and place in wooden salad bowl. Add remaining salad ingredients.

Combine all dressing ingredients in a small bowl; whisk together until well combined. Pour over salad and toss well to coat. Serve immediately.

TIP: No time to trim, wash and tear spinach? Use packaged, washed baby spinach found in the produce section at your local store.

*NOTE: Dressing may be prepared in advance, cover and refrigerate until ready to serve. See what the American Egg Board says on consuming raw eggs.

Malt vinegar is a beer vinegar derived from malted barley. It is slighty sweeter than wine vinegar and is naturally clear, but sometimes comes in a dark color from the addition of caramel. Malt vinegar is traditionally served with British fish and chips.


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