by Lynn Smythe

Created on: March 25, 2008   Last Updated: March 28, 2008

Spinach salad is a terrific dish to serve at barbecues, picnics and garden parties. The undressed salad can be stored in the refrigerator for two or three hours if necessary, any longer and the spinach may begin to wilt. Recipes for two different dressing recipes are included, either one of which can be used to dress the spinach salad.

Gorgonzola is a type of blue cheese. It is the mold which runs in veins throughout the cheese and that has a deep midnight blue color which gives the cheese its characteristic flavor and aroma. Other varieties of blue cheese such as Roquefort or Stilton can be used to make this salad.

INGREDIENTS FOR SPINACH SALAD

One (12 ounce) package bacon - minced

One (5 ounce) package fresh spinach leaves

2 cups red onions - peeled, cut in half and sliced

One (8 ounce) package sliced mushrooms

One (4 ounce) package crumbled gorgonzola cheese

DIRECTIONS FOR SPINACH SALAD

1. Place the bacon into a large frying pan and cook until well browned.

2. Place the cooked bacon on a paper towel lined plate.

3. When the bacon has cooled down, crumble it into small pieces and set aside.

4. Wash and dry the spinach leaves and add them to a large salad bowl.

5. Add the onions, mushrooms, cheese and crumbled bacon and toss well.

6. Toss with the dressing of your choice prior to serving.

SPINACH SALAD DRESSING #1:

This recipe is courtesy of Beatrice Swift, who obtained it from a friend in Rochester, New York circa 1950. The recipe makes a sweet and creamy dressing which receives rave reviews whenever it is served at parties.

cup mayonnaise

cup heavy cream

cup granulated sugar

cup cider vinegar

In a small bowl add all the ingredients and whisk until well blended and the dressing is smooth and creamy. Leftovers can be stored for up to 1 week in the refrigerator.

SPINACH SALAD DRESSING #2:

1 cup olive oil

cup balsamic vinegar

teaspoon freshly ground black pepper

In a small bowl whisk together the olive oil, vinegar and pepper. Or use a funnel to pour the dressing into a recycled vinegar or salad dressing bottle. Close the lid on the bottle and shake well. Leftovers can be stored for up to 1 month in the refrigerator.

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