"Sleep 'til you're hungry, eat 'til you're sleepy."--Unknown

Spinach Salad Recipe

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This recipe for Spinach Salad, by , is from Faith, Family, and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Pace
Added: Wednesday, January 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3/4 Cup White Vinegar
1 1/2 Cups Salad Oil
1/3 Cup sugar
1 1/2 teaspoon salt
3/4 teaspoon dry mustard
1 cup sliced fresh mushrooms
1 purple onion
8-10 strips cooked bacon
1 cup grated Monterey jack or provolone cheese
1 cup cottage cheese
1 Tablespoon poppy seeds
1 pkg of spinach washed and torn
1 head lettuce torn

Directions:
Directions:
Prepare marinate by combining vinegar, salad oil, sugar, salt, and dry mustard. Whip and pour over mushrooms and sliced onion. Seal in tupperware container and store over night. Cook your bacon crisp and break it up. Just before you are ready to serve, mix all the other ingredients together and stir in the marinate mixture.

Personal Notes:
Personal Notes:
SSSHHHH...don't tell Dick this is Spinach. He might tell you his Spinach Story and refuse to eat it. (ok...his 2nd grade teacher Golda Jackson gave him a star if he would eat everything on his plate, which included Spinach. He barely made it to the bathroom before it all came back up. He hasn't touched Spinach since then....)

 

 

 

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