"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Spinach Salad Recipe

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

Contributor:  
Contributor:  
Loretta Scott, mother of the bride
Added: Monday, February 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 package fresh spinach
1 can water chestnuts, drained and sliced
Handful fresh bean sprouts
4 bacon strips, cooked
4 hard boiled eggs
Dressing:
1 cup vegetable oil (or olive oil)
1/2 cup vinegar
2 tsp salt
3/4 cup sugar
1 tsp worchestshire sauce
1/3 cup ketchup
1 med. onion, chopped

Directions:
Directions:
Combine all ingredients for dressing in a food processor or blender. Blend until smooth. Put in frig until ready to serve.
About 30 minutes before serving, add spinach to a large bowl; chop bacon into little bits. Cut eggs into slices. Dress salad with chestnuts, bean sprouts, bacon bits, and boiled eggs

Number Of Servings:
Number Of Servings:
4-5 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is one of my favorite dressing for any kind of salad; it is especially good on spinach. I use to make it for Chrissie and Candler and keep it in the frig.

 

 

 

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