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Crispy Oyster Spinach Salad with Red Wine Vinaigrette

Crispy Oyster Spinach Salad with Red Wine Vinaigrette

Crispy Oyster Spinach Salad with Red Wine Vinaigrette
Crispy Oyster Spinach Salad with Red Wine Vinaigrette
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Recipe By:
RED WINE VINAIGRETTE
Ingredients
  • ¾ c. olive oil
  • 3 T. dry red wine
  • 3 T. red wine vinegar
  • 1 T. Dijon mustard
  • ½ t. sugar
  • ½ t. Worcestershire sauce
  • 1 t. black pepper
  • 1 t. salt
Instructions
  1. Combine all ingredients in food processor and blend until smooth. Taste seasoning.
  2. Refrigerate until ready to use or store it.
Crispy Oyster Spinach Salad with Red Wine Vinaigrette
Print
Recipe By:
Crispy Oyster Spinach Salad with Red Wine Vinaigrette
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.
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