"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Spinach Salad Recipe

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

Aunt Lola
Added: Sunday, October 5, 2008


Make dressing ahead as follows:

1/ cup salad oil
1/2 cup cider vinegar
1/2 cup sugar
1 t. salt
1/2 cup ketchup

Mix well and chill dressing for at least 2 hours.

1 package fresh spinach
2 hard boiled eggs
1 red onion, thinly sliced and separated into rounds
6 slices crisp bacon, crumbled
6 button mushroom, stemmed and thinly sliced
1 small can sliced water chestnuts
1 small can thin chow mein noodles

Wash spinach and tear into bite size pieces. Place in a salad bowl with the eggs, onion, bacon, mushrooms, water chestnuts and chow mein noodles. Toss with salad dressing when ready to serve.




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