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As the scorching heat of our tropical summer begins to give way to the humidity of the relentless rain of the wet season, I find I am still wanting and enjoying salads of all types. This is a slightly substantial salad which, I guess, could be a light lunch but I enjoy it as an accompaniment to BBQ’s and picnics and, in fact, many other meals. A good friend introduced me to this salad and I was immediately hooked.  
Basically, it is just fried bacon, hard boiled eggs, fresh, thinly sliced mushrooms with baby spinach leaves but the dressing is the clincher – a small amount of Indian curry powder adds zing. 
This combination is irrisistable.
You can, of course, use this dressing on other combinations of salad ingredients… 
…or use a favorite dressing on this combination.   
But first do yourself a favour and try it as it is before you make up your mind that it can be improved. Some things just can’t. This is one of them.
160g baby spinach leaves
150g lean bacon rashes
4 or 5 button mushrooms, sliced
 3 hard boiled eggs, sliced
The Dressing:
1/3 cup light olive oil
40ml white wine vinegar
20ml dry white wine 
20ml soy sauce
1/2 teaspoon sugar
1/2 teaspoon dry mustard powder
1/2 teaspoon Indian curry powder
1 clove garlic, crushed
salt and pepper
Remove rind from bacon, dice and fry until crisp. If you’re pedantic, remove the stalks from the spinach
(I don’t). Arrange spinach, bacon, mushrooms and eggs on a wide flat plate. Combine dressing ingredients in a jar….shake well. Drizzle dressing over salad and enjoy!

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