"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 Salem United Methodist Church Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tracy, Peggy/Steve
Added: Saturday, October 31, 2009


1 lb. spinach, preferably baby spinach
2 Tbsp. water
3 eggs, hardboiled and sliced
1/4 cup sugar
6 slices bacon, cooked crisp and crumbled
1/2 cup oil
8-10 cherry tomatoes, halved
1 tsp. grated onion
mushrooms, if desired
1 tsp. salt

1/2 tsp Worcestershire sauce

1/8 tsp. dry mustard

2 Tbsp. catsup

Combine vegetables and bacon. Chill, covered. Combine water, sugar, oil, onion, salt, Worcestershire, dry mustard and catsup. Chill. Just before serving, toss salad with dressing.

Number Of Servings:
Number Of Servings:
6 - 8




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