In the winter at our house, if we have them at all, salads usually assume the role of a side dish. This week however, baby spinach leaves were on sale at the market and upon inspecting them, I had a throwback thought - why not make my grandma's spinach salad? Now this particular grandma was a working woman and was rarely in the kitchen - why she made this particular salad, I'll never know but it must have been something special for her to make it and for me to remember it!
Spinach, thin circles of red onion and hard-boiled egg slices are tossed with a tangy sweet oil and vinegar dressing, and then at serving time topped with crispy bacon bits. (The recipe also calls for canned french-fried onions but I didn't have any so some crunchy homemade croutons were substituted.) This then was our main course, served with slices of French bread topped with cheddar cheese and broiled just till bubbly and brown at the edges. Thank you, Meema!
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