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"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

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This recipe for Spinach Salad is from Spivey/Merrill Family and Friends Cookbook, 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:  
1 package fresh spinach
1 can water chestnuts, drained and sliced
Handful fresh bean sprouts
4 bacon strips, cooked
4 hard boiled eggs
Dressing:
1 cup vegetable oil (or olive oil)
1/2 cup vinegar
2 tsp salt
3/4 cup sugar
1 tsp worchestshire sauce
1/3 cup ketchup
1 med. onion, chopped
Directions:
Directions:
Combine all ingredients for dressing in a food processor or blender. Blend until smooth. Put in frig until ready to serve.
About 30 minutes before serving, add spinach to a large bowl; chop bacon into little bits. Cut eggs into slices. Dress salad with chestnuts, bean sprouts, bacon bits, and boiled eggs
Number Of Servings:
Number Of Servings:
4-5 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is one of my favorite dressing for any kind of salad; it is especially good on spinach. I use to make it for Chrissie and Candler and keep it in the frig.

 

 

 

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