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| Spinach Salad with Sautéed Pears One 10 ounce package of fresh spinach
1 cup of water
1/4 cup of lemon juice
2 Bosc pears
4 slices of bacon, chopped
1/4 cup of olive oil
1 medium onion, sliced
1 medium size sweet red or yellow pepper, seeded and sliced
1 cup of white wine or red wine vinegar
2 tablespoons of sugar
1 teaspoon of grated orange rind
1 teaspoon of dried thyme
1/2 teaspoon of dried basil
1 teaspoon of salt
1/2 teaspoon of cracked pepper
1/2 to 1 teaspoon of hot sauce |
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Wash the spinach, and remove and discard the stems, set spinach aside. Combine the water and lemon juice in a bowl, peel, core, and chop the pears. Place in lemon water mixture, and set aside. Cook the bacon in olive oil over medium high heat in a large skillet until crisp. Add the onion and pepper slices, cook for 3 minutes or until tender. Add the vinegar, sugar, and orange rind, and bring to a boil. Remove the mixture from the heat, and stir in thyme and next 4 ingredients. Place the spinach in a large bowl, add the hot mixture and toss gently. Serve immediately with a slotted spoon. Makes 6 to 8 servings |
