Sunday, December 5, 2010

Parmesan-Bacon-Spinach Salad

Yesterday, my littlest sister and I conducted an archaeological excavation of the darkest depths of my parents’ pantry and discovered a long-forgotten bottle of Greek Mama’s Parmesan Dipping Oil. Although I’m thinking it would work really well for pasta, it looked like a good way to quickly spruce up a simple salad. So, for lunch today, I divided a bag of organic spinach leaves and crumbed some cooked bacon on top before drizzling the oil as a dressing on top. Since the cheese really wasn’t visible, the taste was a bit surprising for a few family members, but it worked pretty well overall.