Wednesday, January 9, 2008

Strawberry-Spinach Salad

2 packages Spinach
12 wonton skins, cut into triangles and fried until golden
1/2 c. crumbled bacon
1/2 c. red pepper, finely chopped
1 Bermuda onion, thinly sliced
1/4 fresh Parmesan
1 cup sugared almonds (toast almonds in a pan with butter and 3 Tbs sugar)

Combine all the salad ingredients except almonds and wontons in a large salad bowl.

1/2 cup red wine vinegar
3/4 cup salad oil
1/2-1 teaspoon dry mustard
1/3 cup sugar
1 tsp salt
3/4 cup strawberry or raspberry jam

In a blender, mix all the dressing ingredients. Drizzle dressing over the salade just before serving. Sprinkle with almonds and serve with wonton skins.

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