Print

Text

1 pkg fresh spinach, washed, trimmed and chilled
6 slices bacon, fried crisp, drained and cooled

Dressing:
1 cup table cream
3 tbsp vinegar
1 tsp finely chopped onion
1 tsp prepared mustard
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper

Combine dressing ingredients, mixing well. Slice spinach into 1/4-inch strips. Toss with dressing. Serve topped with crumbled bacon.

 

Spinach facts

Varieties: Smooth leaf, medium leaf and frilly savoy spinach grow in sandy soil.

• Choose vivid, dark green spinach with firm leaves and stems. Avoid excessively thick, tough or woody stems.

• Refrigerate in a plastic bag and use within several days. To clean, soak in a basin of cold water to remove sand and grit. Change water several times or until water is clear. Cook spinach in the water clinging to its leaves. Do not overcook.

• Smooth-leafed spinach is often sold in bunches. Savoy spinach is sold loose or washed and partly stemmed in plastic bags.

Bites:

• Most Ontario spinach is grown on about 900 acres between Hamilton and Toronto.
• The harvest begins in May and lasts through October.
• Spinach is an excellent source of folic acid and a source of Vitamin A and iron.
• Spinach originally came from Persia, which is now Ira

~ Recipes and facts from Foodland Ontario