Fresh Spinach Salad
|1/2 tsGarlic powder|
|1 lbFresh spinach, washed,|
|2 Hard boiled eggs, sliced|
|1 cn(6 oz) sliced water|
|1/2 tsDry mustard|
|1 smCarrot, cut into small|
|1 cVegetable oil|
|1/2 lbFresh mushrooms, sliced|
|8 slBacon, gried crisp, drained,|
|1 c(or more) croutons...no|
|1 smOnion; chopped|
Fresh Spinach Salad Preparation
Toss all ingredients together in a large bowl. Cover and chill. Just before serving, toss with following dressing. Be sure to just coat the salad. Do not drench the salad in dressing, or the great flavor will be lost. Dressing: Combine all ingredients in blender. Blend on medium speed until white and very thick. Chill for about an hour before using to give flavors time to blend. Personal notes: 1. I use my hand-held drink mixer to blend the dressing in a pyrex measuring cup. 2. Any leftover dressing? Add about a tablespoon of poppy seeds and use on your next tossed salad. Wonderful! 3. Be sure to toss the croutons in with the salad and the dressing. They absorb flavors, and are my favorite part of the salad. 4. Rebekah doesnt like boiled egg very well, so I dont toss that with the salad. I use my egg slicer, and put fancy little slices along the side of the salad plate. I also add a couple of cherry tomatoes, just for color. Rebekah usually sprinkles a little mozarella cheese on hers, as well. 5. This is not nearly as good if commercial bacon-bits are used. The artery-clogging real stuff is best. For a time saver, nuke it in the microwave. Posted to EAT-L Digest 3 November 96 Date: Mon, 4 Nov 1996 19:14:09 EST From: "Sharon H. Frye"
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