6 servings

How to Make It

Step 1

Dip oysters in egg whites; dredge in breadcrumbs. Set aside.

Step 2

Pour oil into a large heavy skillet; heat to 350°. Fry oysters, in batches, about 1 minute on each side or until golden; drain on paper towels.

Step 3

Arrange mushrooms evenly over spinach, and drizzle with half of Red Wine Vinaigrette. Top salads with oysters, onion slices, and bacon, and serve immediately with remaining vinaigrette.

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