Fresh spinach, mushroom,
green onion, water chestnuts, bacon, hard-cooked eggs and croutons
with an apple cider vinaigrette dressing.
Spinach
Salad
- 1 large bunch fresh spinach,
washed with stems removed
1 package fresh mushrooms, washed, sliced
1 bunch green onions, sliced
1 (8-ounce) can sliced water chestnuts, sliced, drained and rinsed
(optional)
6 slices bacon, fried and crumbled
2 large eggs, hard-cooked, sliced
1 cup croutons
Dressing:
1/2 cup canola or vegetable oil
1/3 cup apple cider vinegar
1/4 cup catsup
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup granulated sugar
- For Salad: Tear spinach
leaves into bite-sized pieces and combine in large salad bowl
with remaining ingredients.
- Toss with dressing just
before serving. Top with croutons.
- For Dressing: Combine
all ingredients and blend or shake well. Better if made ahead.
Refrigerate.
Makes 4 main dish servings.
8 to 12 side servings. Recipe can be doubled.
Note: For smaller servings,
store salad and dressing separately and use for another meal
within 2 days.
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
