"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 The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Simmons
Added: Tuesday, June 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Spinach leaves
red onions (thinly sliced)
olives (sliced)
bacon pieces (cooked)
mushrooms (sliced)
boil egg (finely chopped)

Directions:
Directions:
Clean and clip off stems and tear spinach into pieces. Put spinach leaves on salad plates. Add onions, olives, bacon pieces, mushrooms and eggs. Decorate each salad with 3 or 4 marinated asparagus spears or marinated mini corn spears. Top with poppy seed salad dressing.

 

 

 

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