In the “Olden Days” (the 50s and 60s) the most popular way to serve a spinach salad was with a hot dressing. This wilted the leaves and “cooked” them a little. Spinach was served this way because generally any fresh spinach that was available in the produce market were the larger tougher leaves. Now that we can get high quality spinach leaves and delicious baby spinach leaves that are wonderful to eat raw, we’ve gotten away from the hot dressing idea.
But, if you have never tried a spinach salad with a hot dressing, you are missing out. This recipe is an elegant starter for a meal or it is the perfect fall luncheon salad; with the Bacon Twists and Gorgonzola Croutons starring as the proteins.
The Gr8 News is that several of the steps can be done the day before serving.
Bake for 10-15 minutes, turn the bacon if necessary, then bake until the bacon is as crispy as you like.
Serve the salad with the Bacon Twists and the Gorgonzola Croutons.