Wilted Spinach and Rice Salad

Description

Makes 4 servings.

Ingredients

• 5 slices Bacon
• 5 ounces fresh spinach, torn into bite-size pieces
• 1 cup cooked rice, cooled to room temperature
• 1 cup sliced fresh Mushrooms
• 1 cup quartered cherry tomatoes
• 1/4 cup chopped red onion
• 1/4 cup cider vinegar
• 1 tablespoon Sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon dry mustard
• 2 tablespoons water
• 1 teaspoon oregano
• 1 teaspoon prepared horseradish
• 1/4 teaspoon ground black pepper
• 1 pound peeled and deveined Shrimp
• 3 cups hot cooked rice
• grated Parmesan cheese (optional)
• 1/2 teaspoon salt
• 1/8 teaspoon ground white pepper
• 1/4 teaspoon ground nutmeg
• 1 cup shredded Swiss cheese, divided
• 1/4 cup dry white wine
• 1/4 teaspoon ground white pepper

Procedures

Cook Bacon until crisp; drain on paper towels, then crumble. Reserve 2 tablespoons drippings.

Combine spinach, rice, Mushrooms, tomatoes and Onion in large mixing bowl.

Combine vinegar, Sugar, salt, pepper, mustard, reserved drippings and water in small saucepan; heat just to boiling. Pour dressing over salad; toss lightly. Garnish with Bacon; serve immediately.