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Byron's II Wilted Spinach Salad

A  recipe shared with customers from the long-time favorite restaurant located in The Ala Moana Shopping Center.  One of it's most popular salad dishes, I often prepare this dish as an entree. 

Posted By: Deirdre K Todd
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Prep Time: 15 | Cook Time: 15 | Ready In: 30
Ingredients: Print   Add to cart
US Metric
  • 1/3  lb. bacon, 1/2-inch pieces
  • 10 oz. baby spinach leaves, rinsed
  • 2 c. mushrooms, sliced
  • 1/4 c. Parmesan cheese, grated
  • 3 hard-cooked eggs, sliced
  • Dressing:
  • 1 1/2 TB Coleman’s dry mustard
  • 2 tsp. sugar
  • 1/4 c.  white wine vinegar
  • 1 TB Worcestershire sauce
  • 1/2 tsp. salt
  • 1/2 c. olive oil
  • freshly cracked black pepper

Cooking Process:

In a skillet over medium heat; saute bacon until crisp. Drain on paper towels, reserving 2 tablespoons bacon oil. In a large mixing bowl; tear spinach into bite-sized pieces; toss with bacon, mushrooms, cheese and eggs. Into same skillet over medium high heat; combine reserved bacon oil with mustard and sugar. Bring to boil, whisking constantly. Whisk in vinegar, Worcestershire sauce and salt. Slowly add olive oil while whisking.

how to serve:

For service: pour hot dressing onto salad; toss until well-coated. Sprinkle with freshly cracked black pepper. Makes 6 appetizer servings.