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Recipe: Raw Spinach Salad with Garlic-Lemon-Parmesan Dressing

Salads - Assorted
RAW SPINACH SALAD

1 cup vegetable oil
1 clove garlic, finely minced
2 slices of bread into 1/2-inch cubes
2 tbsp. butter
1 egg (pasteurized egg or egg product, like Egg Beaters)
1 bunch of fresh spinach, rinsed, drained, patted dry
juice from 1/2 lemon
1/4 cup finely grated fresh parmesan cheese
freshly ground black pepper (or cayenne pepper)
1 tomato, thinly sliced
1/2 small onion, thinly sliced
1/2 cup sliced mushrooms
1 hard-boiled egg, sliced
2 strips crisp, cooked bacon, crumbled (optional)

Mix garlic with oil and let sit while making salad.

TO PREPARE THE CROUTONS:
Cube 2 slices of bread into 1/2-inch cubes. Melt 2 tbsp. butter in small skillet. When butter is bubbly, add cubed bread. Stir gently to cover with butter. Let croutons brown evenly over moderate heat. Keep a close eye on them lest they burn - which they have-a propensity to do rather-quickly. When done, remove from heat and set aside.

TO PREPARE THE SALAD:
In bottom of salad bowl, beat egg. Beat in oil with garlic.

Break spinach up into small sections, and add to egg in bowl. Pour in lemon juice and parmesan. Add freshly ground black pepper or cayenne. Toss.

Sprinkle remaining ingredients over top, saving croutons until immediately before serving (They become limp and soggy very easily.)

Makes 4 servings
From: Recipelink.com
Source: Old newspaper recipe clipping: Column: The Pantry, Author: Robin Downey, unknown newspaper, not dated
MsgID: 39681
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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