"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 Cooking and Eating as a Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Connie Finck
Added: Thursday, November 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 bags spinach, washed, stemmed
2 cups waterchestnuts, sliced
1/2 lb bacon, cooked and crumbled
1 medium onion, sliced and ringed

Dressing: 1/3 cup ketchup
1 cup salad oil, I use olive oil
3/4 cup sugar
2 tsp. salt
1/2 cup wine vinegar

Directions:
Directions:
Wash and stem spinach. Put in plastic bag. Place in refrigerator until ready to use. Mix dressing and pour over at time of use or serve on side. Place sliced rings of onion on the top. Red onion looks better but it is too strong for me.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
5 minutes

 

 

 

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