"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Spinach Salad 1976 Recipe

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This recipe for Spinach Salad 1976, by , is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pauline FitzPatrick
Added: Thursday, July 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 bags fresh Spinach, cleaned and deveined
1 Vidalia onion, thinly sliced and halved
1 box raisins or currants
12 large white mushrooms, thinly sliced
4-5 sliced hard boiled eggs
8 rashers of crispy bacon

Dressing
1/2 C wine vinegar
1 C EVOO
1/2 C sugar (or 4-5 packets of Splenda)
1/3 C ketsup

If desired, you may add small cooked shrimp

Directions:
Directions:
Mix all dressing ingredients.and set aside.

Prepare spinach, sliced onions, raisins, mushrooms, eggs and bacon. Combine.

Mix spinach and add next 5 ingredients. Toss.

Dress spinach mixture with dressing and serve immediately.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe is from the back of a spinach bag. I claimed it as mine back in 1976. Passed it on to Pat FitzPatrick who has been the official custodian, because I could never find it and always had to call her for the recipe. Now everyone's got it!! You're off the hook Pat!!

 

 

 

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