Spinach Salad With Creamy Dressing

This is an excellent spinach salad with a creamy, buttermilk-type dressing. The dressing can be made up to 2 days ahead and refrigerated and the salad can be assembled ahead and then tossed with the dressing just before serving. Originally from a July 1984 issue of Bon Apetit that featured a menu and recipes from Sam Higgins, the official camp cook at the K-bar Ranch outside of Arlington, Texas.

• Ready In: 25 mins
• Serves: 8

Ingredients

• Creamy Dressing

• 1⁄2 cup mayonnaise
• 6  tablespoons buttermilk
• 1  teaspoon bacon drippings
• 1  teaspoon white wine vinegar
• 1  garlic clove, minced
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper

• Salad

• 6  cups  spinach leaves, stemmed
• 1⁄2 medium red onion, thinly sliced
• 1⁄2 lb mushroom, thinly sliced
• 4  medium  vine-ripened tomatoes, cut into wedges
• 1⁄4 lb bacon, crisply fried and crumbles
• 4  eggs, hard-boiled, shelled and cut into 4 wedges each

Directions

1. For Dressing.
2. Mix all ingredients in a small bowl. Cover and refrigerate until well chilled, at least 1 hour.
3. For Salad.
4. Combine spinach,red onions and mushrooms in large bowl; toss with dressing.
5. Divide salad between 8 plates and garnish each with 2 tomato wedges, 2 hard-boiled egg wedges and sprinkle with crumbled bacon.
6. Serve immediately.