Dressing:
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6 tbsp/90 ml vegetable oil
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1/4 cup/60 ml malt vinegar
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1 tsp/5 ml soy sauce
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1/2 tsp/2.5 ml dry mustard
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1/4 tsp/1.2 ml garlic powder
Salad:
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4 slices bacon
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1/4 cup/60 ml butter
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1/4 tsp/1.2 ml garlic powder
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2 tsp/10 ml soy sauce
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1 can Chinese noodles (113 g)
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400 grams fresh spinach, torn or shredded
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250 grams fresh mushrooms, thinly sliced.
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1/4 cup/60 ml toasted slivered almonds
Dressing: In small jar with screw-top lid, combine dressing
ingredients; shake well. Refrigerate for several hours or overnight.
Salad: Fry bacon until crisp; drain well and crumble. Melt butter in medium skillet. Add garlic powder, soy sauce
and noodles. Stir-fry for about 2 to 3 minutes. In large serving bowl, toss spinach , mushrooms, and almonds. Add hot
noodles and bacon. Shake dressing to blend well and pour over salad. Toss lightly and serve immediately. Makes 6
servings.
