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Appetizers, Salads and Breads:
Wilted Spinach and Orange Salad 

from Atlanta Cooknotes


INGREDIENTS:
1 pound fresh spinach, washed and patted dry
8 whole scallions, cut into pieces
3 oranges, peeled, cut into bite-sized pieces, and reserved
8 slices bacon
3 tablespoons bacon drippings
3 tablespoons lemon juice
3 tablespoons vegetable oil
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon tarragon
TO PREPARE:

Stem spinach and tear leaves into bite-sized pieces.  Toss with scallions in a salad bowl.  Fry bacon, reserving drippings.  Drain well, crumble, and set aside.  Mix three tablespoons drippings, lemon juice, oil, sugar, salt, and tarragon in a small saucepan.  Bring to a boil and pour over spinach and scallions; toss.  Add orange pieces and bacon.  Toss again and serve immediately.

SERVES: 6 to 8



Copyright 1982 The Junior League of Atlanta, Inc.  All rights reserved.

Visit The Junior League of Atlanta web site to purchase copies of Atlanta Cooknotes and other fine cookbooks, or call (404) 233-4767.

The Junior League of Atlanta, Inc. is an organization of women committed to promoting voluntarism, developing the potential of women and to improving the community through the effective action and leadership of trained volunteers.  Its purpose is exclusively educational and charitable.  All proceeds from League fundraising efforts, including from the sale of Atlanta Cooknotes, are returned to the community.
 

   

 
 

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