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Spinach FloretSalad Recipe

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This recipe for Spinach FloretSalad, by , is from The TMP Direct Family & Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Monica Diaz
Added: Thursday, November 23, 2006


4 cups torn spinach
2 cups torn iceberg lettuce
1 ½ cups broccoli, cut up
1 ½ cups cauliflower, cut up
6-8 bacon strips, cooked and crumbled
2 hard cooked eggs, sliced

2 green onions, finely chopped

5-7 fresh mushrooms, thinly sliced

10-15 strawberries, thinly sliced

1 cup chow mein noodles

cup vegetable oil

2/3 cup sugar

1/3 cup cider vinegar

¼ cup finely chopped onion

1 teas salt

1 teas Worcestershire sauce

Fresh grated ginger to taste

In a large salad bowl, toss the salad ingredients – add egg last so it doesn’t break up as much. (I wait until right before serving to add the chow mein noodles.) Place all of the dressing ingredients in a blender, cover and process until combined.




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