SPINACH SALAD

09.11.2008 | Author: Cook | Posted in 1986 Usenet cookbook
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SPINACH SALAD


Servings: 6
Ingredients: 

  • 3/4 C  Sugar                             1/4 lb Bacon
    • 

  • 1    Egg                                 2    Eggs, hard-boiled
    • 

  • 1 t  Salt                                     -(or less)
    • 

  • 1/2 C  White vinegar                            Water chestnuts
    • 

  • 1    White onion, chopped                     Sunflower seeds
    • 

  • 1/8 t  Mustard, dry                             Mushrooms
    • 

  • 1/8 t  Worchestershire sauce                    Bean sprouts
    • 

  • 2 lb Spinach
    •

Heat in a sauce pan the vinegar, egg, sugar and salt, until just boiling
and slightly thick. Then add the chopped onion, mustard and Worcestershire
sauce. Transfer to a bowl and refrigerate. When ready to serve, toss the
remaining ingredients with the dressing.

NOTES:

* A spinach salad for summertime — This is one of the scrap pieces of
paper floating around in my kitchen. I think it came from Kay Dasch. Servings:
serves 6.

* You can toss the salad without the dressing and keep it in the
refrigerator until you are ready to serve it. Don’t add the dressing until
you serve the salad or the spinach will wilt.

: Difficulty: easy.
: Time: 20 minutes preparation.
: Precision: measure the dressing ingredients.

: Pat Caudill
: Tektronix, Inc., Portland, Oregon, USA
: patc@tekcrl.TEK.COM

: Copyright (C) 1986 USENET Community Trust

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