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About the Recipe: Fresh spinach salad, sprinkled with pickled peppadews, sautéed mushrooms, almonds and bacon bites. Crispy onion mushroom fritters add a spicy note. Drizzled buttermilk bacon dressing adds a creamy country flavor. Perfect for a light supper or elegant brunch.
Cook’s Note: For an easier preparation, prepare the dressing and form fritter cakes ahead of time; chill in refrigerator. Recipe will make 4 to 6 servings
Prepare individual salads: Arrange about 1-1/2 cups fresh spinach on each plate. Lightly toss spinach with 1 to 2 Tablespoons dressing to lightly coat. Top with peppadew peppers, bacon bits, sautéed mushroom and almond slices Arrange fritters on each salad as desired; Serve with dressing on the side