Crispy Oyster Spinach Salad with Red Wine Vinaigrette
- 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
- Season oysters with salt, red/black pepper and garlic powder. Dip in beaten eggs.
- Coat with breadcrumbs.
- Heat oil in large heavy skillet to 350. Fry oysters for about 1 minutes on each side or until golden. Drain on paper towels.
- Place spinach on individual serving plates.
- Top with the mushrooms, onions, oysters and bacon crumbles.
- 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/
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