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| Southern Spinach Salad
1/2 pound of fresh spinach
1 head of Boston Lettuce or Iceberg
1 small cauliflower
1 medium onion, diced
1 tomato, cut in eighths
1 to 2 teaspoons of salad herbs or 1/4 teaspoon each of basil, thyme, tarragon, parsley and marjoram
3 egg yolks
1/4 cup of lemon juice
2 cloves garlic, crushed
1/4 envelope of dry garlic salad dressing mix
1/2 pound of bacon
Wash the spinach, several times. Drain, t rim off the heavy stems and dry with paper towels. Wash, drain and dry the lettuce. Break or tear the spinach and lettuce with the fingers into a large bowl. wash, trim and drain the cauliflower. Break it into small florets and add them to the greens. Add the onion, tomato, and salad herbs. Toss the salad a little, taste and correct the seasonings. Cover the bowl with plastic wrap and refrigerate the salad for at least 1/2 hour. Cook the bacon slices until brown and crisp, drain on paper towels, and crumble them. Set aside.
To make the dressing, beat the egg yolks until thick and lemon colored. Slowly beat in the lemon juice, crushed garlic and dry garlic salad dressing mix. Refrigerate for at least 1/2 hour. When ready to serve the salad, pour the dressing over the greens, add the crumbled bacon and toss well. Serves 8. |
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