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Spinach Salad

Ingredients

  • 1 pound fresh spinach
  • 8 slices bacon
  • 2 hard-cooked eggs
  • 1/2 pound fresh mushrooms
  • 1 small can sliced water chestnuts
  • 1/3 cup vegetable oil
  • 1/4 cup sugar
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon onion juice
  • 1/4 teaspoon salt
  • 3 tablespoons white vinegar (cider or white wine)
  1. Wash and air dry spinach; place in ziplock bag in refrigerator until cold.
  2. Cook bacon until crisp and set aside. Chop egg into medium-sized pieces. Wash, dry and slice mushrooms. Use cold water chestnuts.
    In small bowl combine oil and next 5 ingredients. Whisk until all sugar is dissolved; chill until serving.
  3. Gently tear spinach leaves into bite-sized pieces. Add egg, mushrooms, and water chestnuts. Just before serving crumble bacon atop salads and drizzle with dressing.

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