Recipe by Debber
The evening before our oldest son was born, I made a big bowl of this--a friend had told me that spinach was full of Vitamin K, which was supposed to help with nosebleeds (which I'd been having). Even though my water had already broke, I went ahead and ate supper--figuring a first baby would take its time showing up. And I was right---it was almost exactly 24 hours later before he was born. The following year, we had this for his birthday dinner (along with Spaghetti Alla Carbonara--which was "leftovers" for supper the night before he was born). That started a family tradition, so when each of our children was born, we made a note of our dinner menu--so their birthday dinners are very special!
Top Review by Jellyqueen
This was exactly what the Dr. ordered. Had this for our Sunday lunch and it really hit the spot. Thanks for the great, heart healthy recipe. The only thing I did not put in was the optional radishes....forgot to buy them!
- 226.79 g bacon
- 946.36-1892.72 ml spinach
- 1 small onion, chopped
- 59.16 ml cider vinegar or 59.16 ml red wine vinegar
- 29.58 ml water
- 14.79 ml brown sugar, packed
- 2.46 ml salt
- 1.23 ml pepper
- hard-boiled egg, chopped (optional)
- radish, sliced (optional)
- mushroom, sliced (optional)
Directions See How It's Made
- In a heavy skillet, fry bacon; crumble & set aside; reserve 2 T. drippings.
- While bacon is frying, mix greens with onion in a large serving bowl.
- To drippings in skillet, add remaining ingredients; bring to a boil, stirring constantly to bring up the fond.
- Drizzle dressing over greens in bowl; toss gently.
- Garnish with eggs, radishes, and mushrooms.
- Serve immediately.