From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


  • 1 small clove garlic, crushed
  • 1/4 cup olive oil
  • 1 teaspoon sugar
  • 3/4 teaspoon oregano
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon wine vinegar
  • 2 tablespoons lemon juice
  • 6 slices bacon
  • 1 head Belgian endive
  • 1/4 pound fresh spinach

Make a dressing of garlic, oil, sugar, oregano, salt, pepper, vinegar and lemon juice.  Let stand at least 30 minutes before using.  Meanwhile, fry bacon crisp and crumble.  Pour dressing over cold, crisp, torn endive and spinach; toss well.  Sprinkle bacon over salad.  (This dressing is quite tart.)


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