SALADS: The rendered bacon fat, from cooking the bacon, used to be the oil of choice in making the warm dressing. But using unsaturated fat does not distract from the enjoyment of this nice salad.

SPINACH SALAD WITH WARM DRESSING:

 

½ lb. baby spinach leaves                               

6 large mushrooms, thinly sliced

½ cup grated cheddar cheese                          

8 rashers of bacon

½ of a red bell pepper, finely diced                

dressing:

    3 tbsp. each red wine vinegar, honey & Dijon mustard

    6 tbsp. salad oil or olive oil

On individual serving plate, place portions of spinach leaves. Arrange mushroom slices on top and sprinkle with cheddar cheese.  In a frying pan over medium-high heat, cook bacon until crisp. Crumble crisp bacon into small pieces when cooled; and sprinkle over the salad.

Discard bacon fat from pan and add in oil. Heat it over medium heat to cook red peppers for 1 to 2 minutes; then add in dressing ingredients. Cook, stirring constantly; until mixture almost comes to boiling. Remove from heat right away and pour over the salads. Serve immediately.