October 23rd, 2014
My father-in-law recently moved to an assisted living home near our house, and he wanted to invite some of his new friends to our home. So on a Sunday evening a couple of weeks ago, we picked them up and brought them to our house for a little get-together. I served chocolate mousse cake, and my son played some Christmas songs on the piano. There was one married couple in the group. They had both recently turned ninety years old and were just as sharp as they could be. Muriel was definitely the talker of the two, and Gordon barely spoke a word. She would start telling us a story and would talk and talk until she came to a word that she couldn’t remember. That’s when Gordon spoke up–but only to insert that one word into the conversation. Muriel would take over again and continued on and on until she came to another word she couldn’t remember. Gordon never missed a beat. Once again he jumped in with that one word that Muriel needed to finish her story. I thought they were so cute together, and they had me smiling all night. Here they are sitting on my sofa the night they visited us. Boy, I sure hope to be doing as well as they are when I’m ninety years old. What a fun evening!
The recipe I have for you today is one of my favorite salads, and whenever I serve it, I always get a lot of compliments on it. It’s one of those recipes where the ingredients were just meant to be together — kind of like Gordon and Muriel.
I always make the dressing first and put it in the refrigerator. Just mix up the red wine vinegar, olive oil, garlic and brown sugar. Super simple. Then I cook the bacon, adding one more piece to the pan than the recipe calls for. Why? Because it always smells so good when it’s cooking, and I know somebody will eat it. It might even be me. If the spinach leaves are really big, you can tear them in half, but I like to leave them whole if I can because I think they look prettier that way. Place the spinach, the bacon, and the crumbled feta cheese in a bowl. At this point, I usually cover it with plastic wrap and put it in the refrigerator unless I’m going to be serving it right away.
Recipe Slightly Adapted by Winner Dinners/Origin Unknown
1 large bunch of spinach leaves
8 slices of bacon, cooked and crumbled
4 ounces feta cheese, crumbled
2 avocados, diced
1/4 cup red wine vinegar
1/4 cup olive oil
3 cloves garlic, crushed
3 tablespoons brown sugar
Mix the dressing ingredients and refrigerate. Place the spinach, bacon, and feta cheese in a large bowl and refrigerate until ready to serve. Add the avocados and toss with the dressing just before serving.