RECIPE # 4118 - SPINACH-BEET SALAD WITH HOG JOWL DRESSING - Friday, March 14, 2008 - NewsChannel5.com | Nashville News, Weather & Sports

LYNNE TOLLEY - MISS MARY BOBO'S BOARDING HOUSE

1 lb baby spinach

1 can (14.5 ounces) sliced beets, drained

6 slices hog jowl or bacon

1 medium Vidalia onion, chopped

2 t sugar

3 T cider vinegar

2 T whiskey

Salt and pepper, to taste

Croutons

Combine spinach and beets in a salad bowl. Cook hog jowl in a skillet over medium heat until crisp. Remove, cool, and crumble. Add onion and sugar to the drippings in the skillet and cook until the onion is softened. Stir in the vinegar and whiskey. Cook and stir until slightly thickened. Pour over spinach and beets. Season with salt and pepper and toss. Sprinkle with crumbled hog jowl and croutons. Serve immediately. Makes 8 servings.