Recipe Database
Hot Spinach Salad
Hot Spinach Salad
1 bag of spinach
1 pound of sliced mushrooms
1 pound of bacon
Red wine vinegar
Olive oil
Black pepper

Coat a frying pan with about 1-2 tablespoons of olive oil and crushed black pepper. Slice bacon into 1 inch pieces and cook until just shy of crispy. Drain bacon if you cook in batches, do not drain bacon grease. Put spinach and mushrooms in big bowl. Add bacon back to pan, turn heat off however leave pan on burner. Add about ½ cup of vinegar (dressing will let off some very strong fumes at first, stand back as you add vinegar). Immediately after you add vinegar pour over salad and cover salad with frying pan for about 2 minutes. This will wilt spinach and will warm the salad.

Recipe provided by recently retired Atlanta Falcons Cheerleader Celeste Podojil (The Gridiron Gourmet)performed by Co-Executive Chefs Clinton DelMarcelle and Christopher Effa at the Mondo Mocha Cafe.