German Salad

SandyOH posted 02-06-99

German Salad

1-1/2 bunches spinach, (12 cups loosely packed)
6 cups sliced natural almonds
5 slices bacon
2 tbsp. Kirsch
2 tbsp. red currant jelly
1 tbsp. vinegar


Rinse, trim and dry spinach. Toast almonds and set aside. Fry bacon in skillet until crisp; drain on paper toweling and crumble.

For dressing, drain off all but 3 tbsp. bacon fat from skillet. Add Kirsch, currant jelly and vinegar. Quickly bring to a boil. Sprinkle bacon and almonds over beds of spinach. Drizzle with the dressing.

Makes 4 servings, using 1/4 cup dressing per serving.

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