Jan 26, 2007
Spinach Bacon Salad
- 1/4 lb mushrooms, sliced thin
- 4 slices bacon
- 1/2 lb spinach leaves, fresh
- 2 garlic cloves, crushed
- 2 tbsp olive oil
- lemon juice to taste
- salt and pepper
- Fry the bacon until crisp and then toss with the mushrooms and the spinach leaves.
- Try and garlic in the bacon fat with the olive oil. Remove from the heat.
- Squeeze in lemon juice to taste.
- Season with salt and pepper.
- Pour over the salad.
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