From, "Atlanta Cooknotes," published in cooperation with your Daily InBox Newsletter.
INGREDIENTS:
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 - 8
- 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 - 8
