MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Crispy Oyster Spinach Salad with Red Wine Vinaigrette
- Crispy Oyster Spinach Salad with Red Wine Vinaigrette
| Crispy Oyster Spinach Salad with Red Wine Vinaigrette | Print |
Recipe By: Alice Morrow
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
- Combine all ingredients in food processor and blend until smooth. Taste seasoning.
- Refrigerate until ready to use or store it.
| Crispy Oyster Spinach Salad with Red Wine Vinaigrette | Print |
Recipe By: Alice Morrow
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
- 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.
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