karenbarnaby.com / Spinach Salad with Basil & Buttermilk Dressing
 

 

Salad

 
A traditional style of spinach salad with a delicious new dressing. Serves 4-6

2 lbs.

fresh spinach, stems removed, washed and dried

900 g

1

  

recipe Basil and Buttermilk Dressing (see below)

1

1/2 lb.

bacon, cooked until crisp, drained and crumbled

227 g

1

red onion, thinly sliced into rings

1
1/2 lb.  

cultivated mushrooms, thinly sliced

  

227 g

2

hard-cooked eggs, finely chopped

2

2

medium-sized ripe tomatoes, cut into 8 wedges each

2

1/2 cup

toasted sesame seeds

120 ml

Tear the spinach into bite-size pieces and transfer to a large bowl. Add enough of the dressing to coat the spinach leaves and toss well. Scatter the remaining ingredients over the salad and drizzle with enough dressing to coat all the ingredients well.

 

 

Dressing

This dressing is good on sliced tomatoes and cucumbers too. Makes about 2 cups (475ml)
2 cups fresh basil leaves, lightly packed 475 ml

3/4 cup

  

buttermilk

180 ml

2

  

green onions, thinly sliced

2

3/4 tsp.

salt

4 ml

3/4 cup

mayonnaise

180 ml

1/2 tsp.

pepper

2.5 ml

1 Tbsp.

cider or white wine vinegar

15 ml

Combine the basil leaves, buttermilk, green onion and salt in a blender or food processor. Blend until smooth. Transfer to a bowl and stir in the remaining ingredients. Let stand for 30 minutes to blend the flavors.

 

 

From Screamingly Good Food, © 1997 Karen Barnaby, Whitecap Books

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