Recipe(tried): Spinach Salad/2 Versions

If you're serious about wanting a "BASIC" spinach salad recipe, the salad is traditionally made with spinach, fresh sliced mushrooms, hard boiled egg (optional) and served with a hot bacon dressing. Here's a very easy and delicious hot bacon dressing that makes 4-6 servings:

6 slices bacon, cooked and crumbled
2 green onions, sliced
1/2 c. red wine vinegar
2 T. catsup
1/2 t. salt
dash of pepper

Saute green onions in small amount of bacon grease. Add vinegar, catsup, salt and pepper and heat a few minutes. Add crumbled bacon and toss with salad. Serve immediately.

And, in keeping with the season, here's a holiday version . . .

Cranberry Spinach Salad

3 c. raw cranberries
3/4 c. water
1/3 c. sugar

Place cranberries, water and sugar in heavy saucepan. Bring to a boil and simmer until berries "pop", about 2 minutes. Chill.

10 c. torn fresh spinach
5 oranges, peeled and thinly sliced
12 oz. raw jicama, peeled and thinly sliced
3/4 c. chopped walnuts (pecans or almonds also work)

Toss salad ingredients together in large bowl. Drain berries, reserving juice, and toss with other salad ingredients.

Make a dressing as follows: 2 T. berry juice, 1/3 c. white wine vinegar, 3 T. walnut oil and 3 T. honey. Shake well in jar and toss with salad.

Hint: My daughter uses a small star shaped cookie cutter to cut the jicama -- it is a lovely Christmas touch!