Winnie-the-Pooh's Spinach & Bacon Salad Revisited -- Vintage Cookbook TBT

Recently we took a look at The Pooh Cook Book, a charming cookbook from 1973 that has recipes inspired by the Winnie-the-Pooh stories.

In among the recipes is one for a spinach and bacon salad that I thought worth revisiting and jazzing up a bit!

Spinach and bacon work really well together both in terms of flavour and texture. There are two versions in the book -- one hot and one cold. We are going to do a take on the cold one as I prefer cold spinach to hot.

But either way the dressing would be the same.

First you want to take your spinach leaves and wash, drain and dry them.

Then cook at minimum the 4 strips of bacon that the original calls for. I prefer more like 5 or 6...though of course it depends on how much spinach you are making as well.

Cook the bacon until very well done. You want it to be very crispy and to crumble easily. Do NOT give into "convenience" and use bacon bits...they are not at all the same as the real thing! Let the bacon cool to room temperature.

Meanwhile whisk together a dressing with the following ingredients using more-or-less depending on how much spinach you made and how dressed you want it.:

2 tablespoons of Dijon Mustard
1 tablespoon of extra virgin olive oil
The juice of one half lemon
Fresh black pepper to taste
1 finely minced clove of garlic or garlic powder to taste
A few dashes of Tabasco sauce (2-4 generally)

Toss the spinach with the dressing until coated evenly and then add the bacon, crumbled into whatever sizes you like, and toss again. I like the bacon in slightly bigger half slice pieces.

Given bacon's inherent saltiness, be sure to taste your salad before adding any more salt if needed.

This refreshing salad is terrific as a side or as a lunch.

Here it is pictured served with a Boneless Slow Roasted Pork Loin Roast with which it went well.

Enjoy

See also: Sardine Sandwich with Sauteed Spinach, Garlic & Jalapeno

See also: Spinach, Mushroom and Walnut Pie

Mediterranean "Taverna" Pasta Salad

Today's post is for a crowd pleasing side salad that is both easy to make and will compliment BBQ backyard parties, propane or charcoal, or summer trips to the park for an afternoon picnic....now that we are heading into that season. 

In fact, it is good enough that it can be served year round and makes an excellent main dish served with a nice crusty baguette.

Mediterranean "Taverna" Pasta Salad

900g bag Rotini or Fusili Pasta

1 block Feta Cheese, cubed

1 1/2- 2 cups Black Olives

1 1/2- 2 cups Green Olives

1-2 pints Grape Tomatoes 

Chopped Fresh Parsley

For the Dressing:

1 Cup Extra Virgin Olive Oil

Salt & Pepper to taste

2 minced cloves of garlic

1-3 teaspoons Tabasco Sauce (do not leave out)

2 tablespoons Italian Seasoning 

1 tablespoon crushed anise seed

The Juice of 1/2 a lemon

Cook the pasta to al dente and rinse. Allow to cool for a few minutes. Add feta cheese, olives and tomatoes and stir together. Fresh, unpitted olives greatly enhance this salad, but if not use jarred olives as opposed to canned, which never taste right. 

Combine all the dressing ingredients in a bowl and stir together until thoroughly blended. Pour into salad combining everything as you do.

Finally, add the chopped parsley.

Taverna salad is also terrific prepared ahead and refrigerated overnight. Portions can, of course, be adjusted according to the size of your gathering. 

Enjoy!