When I was a kid, there was a restaurant that I used to love to go to.  They had all your “Continental” type cuisines and one of my very favorite things to eat was the Spinach Salad.  I don’t know why, but a couple of days ago while I was lying, sick, in my bed, I started to crave this salad.  Today, being the first time I’ve felt well enough to leave the house, I ran out and picked up the ingredients (or at least what I thought were the ingredients) and I don’t really remember if this is exactly what it tasted like, but I no longer care.  This one was remarkably delicious.

Not Just Any Spinach Salad

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Ingredients

• 1 bunch of baby spinach, washed and dried and re-chilled
• 1 lb. bacon
• 1 pint of strawberries cleaned, hulled and sliced
• 1 block of bleu cheese (don’t buy the crumbled, crumble it yourself, just trust me on this one)
• 1 c. of balsamic vinegar
• 1/3 c. of sugar

Instructions

1. Chop raw bacon and add to skillet, cook on med. heat until completely crispy.
2. Using a slotted spoon, transfer bacon to a paper towel lined plate to drain and cool.  Drain bacon fat from pan, except for about 4 Tablespoons – heat it back up and when hot add vinegar and sugar to pan.  Stir and cook allowing the sugar to dissolve.  Lower heat and allow to cook and thicken slightly.
3. Assemble salad.
4. Pour warm dressing directly over salad, toss and serve.

Notes

I don’t think this would keep well, so eat the whole thing.  If there’s too much, invite your neighbors over.  They’ll be your friends for life, I promise.