"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

  Tried it? Rate this Recipe:


This recipe for Spinach Salad, by , is from Cooking With The POLK Girls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marlene "Gail" Polk-Pearson


1 lb. fresh Spinach leaves, washed and torn
1/2 lb. fresh Bean Sprouts, washed
2-3 hard-boiled Eggs, diced
1/2 C. Bacon Bits
1/2 C. Sunflower nuts
1/4 C. Salad oil
1/4 C. Ketchup
1/4 C. Sugar
3 Tbsp. Vinegar
1 Tbsp. Lemon Juice
1/4 tsp. Paprika
1/2 tsp. Salt
1/2 tsp. Garlic Powder

In a bowl, toss together spinach, bean sprouts, egg, bacon and sunflower nuts; set aside. In a small bowl, combine remaining ingredients to make dressing, mix until smooth. Refrigerate dressing. Just before serving, toss salad with dressing.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!