"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

Tossed Spinach Salad Recipe

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This recipe for Tossed Spinach Salad, by , is from Steve & Cindy Garner Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Taste of Home-April/ May 2000
Added: Tuesday, December 23, 2008


1 pkg. (10 oz.) fresh spinach- torn into pieces
1 lb. fresh mushrooms- sliced
1/2 lb. sliced bacon- cooked and crumbled
3 celery ribs- sliced
1 c. (4 oz) shredded cheddar cheese
3 hard- cooked eggs- chopped
3 green onions-sliced
1 c. ketchup
3/4 c. vinegar
3/4 c. veg. oil
1/2 c. sugar
1 tsp. salt
1 tsp. Worcestershire sauce

In a large salad bowl, combine the first seven ingredients.
In a jar, with a tight fitting lid, combine the remaining ingredients; shake until sugar is dissolved.
Drizzle over salad and toss to coat. Serve immediately.

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