It’s the first day of winter, 12/21/15, and we had 0.64″ of RAIN at this CoCoRaHS station this morning.
Because of how mild the weather has been, I STILL HAVE KALE IN THE GARDEN! In fact, I harvested some a few days ago and used it in my favorite spinach salad recipe. I’ve been making this salad since 1993, when I first got the recipe from a sweet friend at church, Ruby Spencer. I altered the dressing recipe a bit (a little less oil and sugar) back then to make it healthier. Of course, I also have a tendency to use more eggs and bacon than the recipe actually calls for, so it’s not really healthier–I just feel better about it. However it’s made, it has been a favorite at MANY family gatherings and potlucks over the years.
When I made it with kale for the first time this last weekend, I massaged a bit of olive oil into the kale to soften it a few hours before assembling the salad and used a little less canola oil in the dressing. (I’ve also used a combination of sugar cane vinegar and apple juice in place of the apple cider vinegar.) What a wonderful and delicious way to use my winter kale!
Chez Rea Spinach (or Kale) Salad
Serves 8 (May double for a large salad.)
1 bag spinach, raw
1/4 pound bacon, fried & crumbled
2 whole eggs, hard-boiled, sliced
1/2 whole red Bermuda onion, sliced
1/2 pound mushrooms, sliced
1/4 cup apple cider vinegar
1/2 cup oil
1 teaspoon salt [I substitute a salt-free blend of herbs.]
1/4 cup catsup
3/8 cup sugar
Shake the dressing, and toss everything together.
NOTE: Whenever I transport this salad somewhere, I put the bacon bits in a little baggie, the rest of the ingredients in a covered bowl, and the dressing in a shaker container. Then I mix everything before serving so the salad is not too soggy.