"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Spinach Salad Recipe

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

Linda Burkhardt
Added: Monday, January 12, 2009


1 Lb Spinach
8-12 Oz Sliced Mushrooms
4 Eggs, Hardboiled & Chopped
1/2 - 3/4 Lb Bacon, Fried & Crumbled

1/3 Cup White Vinegar
1/2 Cup Sugar
1 Tsp Worcestershire Sauce
1 Cup Corn Oil
1 Tsp Salt
1/4 Onion

Put salad ingredients in bowl & chill.

Make dressing by blending ingredients in blender until creamy. Amount of onion depends on intensity - can use more if it's sweet, less if the onion is hot.

Pour dressing on salad just before serving.




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