Crispy Oyster Spinach Salad with Red Wine Vinaigrette
 
 
Crispy Oyster Spinach Salad with Red Wine Vinaigrette
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Ingredients
  • 1 (10-oz.) pkg. fresh baby spinach
  • 2 (12-oz.) containers fresh oysters, drained
  • 2 egg, beaten
  • Salt, red/black pepper, garlic powder
  • 1 ½-2 c. Italian-seasoned breadcrumbs
  • 1 ½ c. vegetable oil
  • 1 (8-oz.) carton of sliced mushrooms
  • 1 large red onion, thinly sliced
  • 6 slices bacon, cooked and crumbled
Instructions
  1. Season oysters with salt, red/black pepper and garlic powder. Dip in beaten eggs.
  2. Coat with breadcrumbs.
  3. Heat oil in large heavy skillet to 350. Fry oysters for about 1 minutes on each side or until golden. Drain on paper towels.
  4. Place spinach on individual serving plates.
  5. Top with the mushrooms, onions, oysters and bacon crumbles.
  6. Drizzle red wine vinaigrette on top and serve on the side for extra.
Recipe by Geaux Ask Alice! at https://geauxaskalice.com/crispy-oyster-spinach-salad-with-red-wine-vinaigrette-2/