SandyOH posted 02-06-99
German Salad
1-1/2 bunches spinach, (12 cups loosely packed)
6 cups sliced natural almonds
5 slices bacon
2 tbsp. Kirsch
2 tbsp. red currant jelly
1 tbsp. vinegar
Rinse, trim and dry spinach. Toast almonds and set aside. Fry bacon in skillet until crisp; drain on paper toweling
and crumble.
For dressing, drain off all but 3 tbsp. bacon fat from skillet. Add Kirsch, currant jelly and vinegar. Quickly bring to a boil. Sprinkle bacon and almonds over beds of spinach. Drizzle with the dressing.
Makes 4 servings, using 1/4 cup dressing per serving.