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Ok, spinach has been on my mind a lot lately, because I bought a boat load of it and a lot of us on here started talking about it. Therefore, it was inevitable that I would get around to making my absolute favorite (for me it is to die for) spinach salad. I just need one substitute here....maybe you guys could help:
I use a large shallow wooden mixing trough-type bowl thingy for this. (My daughter brought it back from Hawaii for me from her honeymoon. Before that I used a large clay baking dish). I use shallow because of the layering.
I crisp (fry until golden) 16-24 oz. of sliced crimini mushrooms in butter. (I use the 24 oz because I love crispy mushrooms)
I like to bake my bacon and I use a good pound of thicker sliced, not the super thick, though. Crumble large.
Cut in half and thin slice one very large red onion.
2 cups small cut cherry/grape/or heirloom tomato (optional)
1 cup whole caramelized garlic cloves (brown, soft and sweet)
Here is where I need a substitute: 1 cup Red French Dressing (I think maybe tomato sauce with almond oil, stevia, celery seed and basil...maybe????)
And add to that 12 oz. of crumbled bleu or gorganzola (I like gorganzola).
I dump a whole bag of washed organic fresh baby spinach leaves into the bowl. Then, I layer in this order: mushrooms, onions, bacon, tomato, dressing in patchy spoonfulls. Yummmmmm
I use a large shallow wooden mixing trough-type bowl thingy for this. (My daughter brought it back from Hawaii for me from her honeymoon. Before that I used a large clay baking dish). I use shallow because of the layering.
I crisp (fry until golden) 16-24 oz. of sliced crimini mushrooms in butter. (I use the 24 oz because I love crispy mushrooms)
I like to bake my bacon and I use a good pound of thicker sliced, not the super thick, though. Crumble large.
Cut in half and thin slice one very large red onion.
2 cups small cut cherry/grape/or heirloom tomato (optional)
1 cup whole caramelized garlic cloves (brown, soft and sweet)
Here is where I need a substitute: 1 cup Red French Dressing (I think maybe tomato sauce with almond oil, stevia, celery seed and basil...maybe????)
And add to that 12 oz. of crumbled bleu or gorganzola (I like gorganzola).
I dump a whole bag of washed organic fresh baby spinach leaves into the bowl. Then, I layer in this order: mushrooms, onions, bacon, tomato, dressing in patchy spoonfulls. Yummmmmm
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