"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Spinach salad Recipe

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

Jackie La Roca
Added: Sunday, October 11, 2009


1--2 pkgs of baby spinach washed and stemmed
1 can water chestnuts
4-6 hardboiled eggs
1 can bean sprouts optional-drained
1lb bacon, cooled and crumbled
1 small red onion, sliced
1/2 cup oil
1/4 cup vinegar
1/3 cup sugar
1 tsp. salt
1/3 c ketchup
1/4 tsp. garlic salt
1/4 tsp. dried mustard

Mix dressing and add right before serving the salad. Layer the spinach, onions, four eggs-diced, sprouts, chestnuts, salt, bacon. Pour the dressing in between layers and garnish salad with the last two eggs slices on top.

Personal Notes:
Personal Notes:
Note from Lorraine: We had it at the family reunion party and everyone loved it! It was the best salad ever. I add sliced mushrooms to mine and sometimes substitute honey Catalina dressing to save time.




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