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"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 is from Dixie Mom's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 cups (One large bag) Fresh baby spinach (washed and dried)
1 cup of cooked, crumbled bacon (Reserve the grease for the dressing)
2 hard boiled eggs, diced
1 small red onion, thinly sliced
8 mushrooms (Baby Bellas are the best) thinly sliced
1 cup of chopped pecans or almonds (optional)
Herbed croutons (optional)

Dressing –

˝ cup sugar
1 cup vinegar (can use balsamic if you like)
1 tsp salt
˝ tsp dry mustard
1 tsp garlic powder
2 eggs, beaten
1 cup of oil (best is to use the left over bacon grease and add Olive Oil to bring to 1 cup)
Directions:
Directions:
For the salad -
• Mix all in a bowl that is large enough to toss the salad with the dressing on it to coat it all.

For the dressing -
• Add all ingredients to a pan except for the oil, beating with a whisk, while heating on medium heat.
• Once mixture begins to boil, add the oil and continue to whisk for 1 min, then remove from heat.
• Continue whisking a few minutes longer away from the heat and pour onto the salad.
• Toss the salad to coat all of the spinach and serve immediately.
Number Of Servings:
Number Of Servings:
About 4
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
Wendi's mom, Judy Lewis Wilson Zettel’s, recipe.

 

 

 

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