"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Sugar Mill Spinach Salad Recipe

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This recipe for Sugar Mill Spinach Salad, by , is from Mia Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marianne
Added: Wednesday, May 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 cups baby spinach, washed and spun dry
4 hard boiled eggs, cut in quarters
1 lb. bacon, crisped and chopped
1 red onion, sliced very thin and soaked in ice water (soak for 1 hour and pat dry)
1 cup mandarin orange segments
1 cup sliced almonds, toasted
1 cup croutons, preferably Italian or garlic
1 large garlic clove, peeled
Creamy Bacon or Honey Mustard Dressing (I like Marie's)

Directions:
Directions:
Rub a large wooden salad bowl with the garlic clove, making sure to cover the entire area. Place all the ingredients in the order they were given in the salad bowl. Serve individually in large salad bowls or plates with the dressings on the side. Have plenty of salt and fresh ground black pepper ready.

Number Of Servings:
Number Of Servings:
6 - 8
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I love this salad on a hot summer day. Serve it with a chilled glass of lemonade and a loaf of Italian bread. It also goes great with a nice fruity chardonnay. Try it with a delicious sweet onion dressing, too! It's a hit, for sure!

 

 

 

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