Subject: Warm Spinach Salad
From: Unicorn (unicorn@indenial.com)
Date: Sat Feb 05 2000 - 10:36:46 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's a good one from our correspondent in the Netherlands, Suzanne
Hettenvan:
A Scotsman, an Irishman, and Englishman walked into a pub.
The bartender said "What is this, some kind of joke?"
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Here is a low-fat version of a classic American salad. I stretch one
of my rules by calling for bottled fat-free salad dressing, and if fat
content is not a concern to you feel free to use your own favorite
fresh or bottled dressing.
Warm Spinach Salad
10 to 12 oz (280 - 335 g) fresh spinach
leaves, rinsed and dried
4 scallions (green onions, spring onions),
green and white parts, thinly sliced
4 slices bacon, fried crisp, drained, crumbled
2 hard-boiled eggs, chopped
1 cup (25 ml) mushrooms, sliced
1 cup (250 ml) bottled fat-free French dressing
Salt and freshly ground pepper to taste
Optional garnishes:
1/2 cup (125 ml) cashew nuts
1 cup (250 ml) small cooked shrimp
Combine the spinach, scallions, bacon, eggs, mushrooms, and optional
garnish in a large bowl. Bring the French dressing to a boil in a
small saucepan and pour over the salad. Season with salt and pepper,
toss and serve immediately. Serves 4 to 6.
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